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AIRBORNE GOURMET
Recipes by Chef David Sears
This is my first Airborne Gourmet since inheriting it from a true Renaissance man, Alan Dover. Since Chef Dover was a cooking instructor as well. I will throw in some basic cooking techniques with some fun and funky recipes as well, so let’s jump in.
Irish Cheddar Cabbage and Hashbrown Skillet
4 tbsp butter
1 cup diced yellow onion
10 oz. shredded cabbage
salt to taste
2 cloves garlic minced or grated
20 oz bag of frozen hashbrowns
2 and 1/2 cups of Irish or favorite cheddar cheese shredded and divided
2 green onions chopped
Method: Preheat oven to 375. In a large skillet melt the butter on medium heat until slightly frothy. Add onion and cook for 2-3 minutes or until translucent. Add cabbage to onions and season with salt. Cook for 5-6 minutes or until cabbage is softened and turning golden. Add garlic and stir for 1 minute. Remove from heat and let mixture cool.
Add hasbrowns and 1 and 1/2 cup of cheese to the cooled mixture and mix until well combined. Smooth the top with a spatula. Bake in preheated oven for about 30 minutes or until the top begins to turn golden brown. Add remaining cheese and bake for 4-5 minutes until cheese is melted and bubbly. Remove from oven. Add green onions and serve.
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