Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2           packages  frozen brussels sprouts -- (8 ounces each)
     1/2         pound  swiss cheese -- cut into 1/2-inch
                        cubes
     1/2           cup  roasted garlic dressing/marinade
  1         tablespoon  virgin olive oil
  1         tablespoon  finely chopped peperoncini -- seeds removed (3 or
  4                     whole)

Preparation:

Cook brussels sprouts according to package directions. Cut large ones in half. Place in a heavy plastic bag or bowl. Add cheese. In a small bowl, mix dressing, oil and peperoncini. Pour over brussels sprouts. Shake or stir well. Cover and refrigerate for at least 2 hours or overnight. Serve at room temperature. For serving, if desired, remove outside leaves from cabbage. Cut cabbage in half. Arrange leaves on serving plate. Place cabbage in center. Put brussels sprouts on picks and insert into cabbage. Prep Time: 10 minutes Cook Time: 7 minutes Makes: 8 servings Prep Notes: Advance Prep: Brussels sprouts may be marinated in the refrigerator up to 2 days. Marinade time 2 hours or overnight For garnish, optional : 1 head green cabbage and frilly toothpicks.

Nutritional Information:

1044 Calories (kcal); 77g Total Fat; (65% calories from fat); 71g Protein; 22g Carbohydrate; 208mg Cholesterol; 608mg Sodium