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In the heart of the Yadkin Valley
This page will display some of our favorite recipies. Check back soon as there will be more coming your way
recipe from 2018 Winter Reds Event)
1 head green cabbage (sliced r shredded) ~ about 8 cups'
5 lb. golden skin or russet (coarsely chopped and if using russets, peel)
2 sticks butter
2 generous scoops sour cream
Minced or chopped onion, to taste.
Garlic salt, to taste.
Fresh ground pepper to taste.
2-1/2 cups shredded cheese (Cheddar, Colby Jack mix, or whatever you like)
Butter or spray baking dish.
Preheat oven to 375 F.
Cook cabbage in large pot of boiling, salted water (about 2 minutes) about 2 min.)
Using a slotted spoon, transfer cabbage to a large bowl.
Return water to a boil and add potatoes (cook until tender, about 30 minutes or so).
Drain potatoes and add to cabbage, along with butter, sour cream, onion, garlic salt and pepper.
Mash mixture, then spoon it into prepared baking dish.
Top with cheese, then bake about 35-40 minutes (until cheese is goloden).
Serves approximately 8-10 people.