Peppered Cheese Kabobs

Source: "Southern Living", November 1991

• Ready In: 35 mins
• Yields: 24 kabobs

Ingredients

• 1⁄4 cup  diced onion
• 1  teaspoon dried red pepper flakes
• 1  bay leaf
• 1⁄4 cup olive oil
• 1  tablespoon lemon juice
• 1 (8 ounce) package monterey jack cheese, cut into 1/2 inch cubes
• 1 (6 ounce) can  pittled large ripe olives, drained
• 1  large  sweet red pepper, cut into 24 pieces
•  purple cabbage (optional)

Directions

1. Saute' first three ingredients in olive oil until onion is tender.
2. Remove from heat and cool slightly.
3. Stir in lemon juice.
4. Combine olive oil mixture, cheese, olives and sweet red pepper.
5. Toss gently.
6. Cover and marinate in refrigerator up to 24 hours, stirring mixture occasionally.
7. Alternate cheese cubes, olives and red pepper on 6-inch skewers.
8. Trim core end of cabbage to form a flat base; insert kabobs in cabbage to serve, if desired.