Lindsey Nair

Features staff writer Lindsey writes about food, restaurants and recipes.

Recent columns

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Recipes

• Squash custard pie
• Espagnole sauce

• Recipe archive

It’s been printed before and it’ll probably be printed again. Here’s one of Roanoke’s most well-known recipes, along with another time-tested treat from Lib Wilhelm’s long career in the food business.

Ingredients:

1 pound Swiss cheese, coarsely shredded
1 bunch green onions with tops, chopped
1/2 cup chopped mild banana peppers (from a jar)
1/2 cup finely chopped jalapeno peppers (from a jar) Mayonnaise
1 head cabbage

Directions:

Combine the cheese, green onions, banana peppers and jalapeno peppers in a bowl. Add enough mayonnaise to bind and mix well. Store in the refrigerator for up to 1 week. Add additional mayonnaise if needed at serving time.

Hollow out the center of the cabbage and fold back the outer leaves. Spoon the cheese mixture into the center. Serve with corn chip scoops.