CABBAGE 'N PIMENTO CHEESE

Cabbage 'n Pimento Cheese image

Provided by Virginia (Ginger) Dean

Time 35m

Number Of Ingredients 13

8 c shredded cabbage
1 medium onion (i used vidalia)
1/4 -1/2 tsp butt rub (i used bad byron's)
1 tsp better than bouillon, vegetable flavor
2 tsp honey mustard
1/4 tsp celery seed
1 c water
1 Tbsp chopped pimento, drained
1/2 c shredded cheddar cheese
black pepper, per taste
OPTIONAL
balsamic vinegar, as desired
peanuts, dry roasted, as desired

Steps:

1. Wash cabbage and cut into fine strips with a knife on a cutting board. Don't chop too small. (If you prefer to shred it in a food processor that is fine. But a knife is so much easier and there is less to clean up.
2. Sprinkle Butt Rub over the cabbage and place in a 5 quart pot. Add more or less of the seasoning to suit your taste. Sprinkle with pepper as desired.
3. Peel and chop onion and add to cabbage in pot. Stir in the water, Better Than Bouillon, honey mustard, and celery seed. Bring to a boil on medium to medium high heat. Simmer gently for 10 minutes, covered. (Don't overcook your cabbage).
4. Stir in pimento and remove from heat. Using a slotted spoon, put the cooked cabbage on a platter or plate.
5. Sprinkle cheese over cabbage and gently toss together.
6. The Balsamic Vinegar is optional. I used a light, lemon flavored Balsamic Vinegar and it was delicious! You can sprinkle it on before serving or allow everyone at the table to add it as they desire. This can be served as a simple vegetable side dish, or you can serve it over an open faced sandwich.
7. Another way to enjoy Cabbage 'n Pimento Cheese is chilled with added optional peanuts. It makes a delicious salad or snack.