Baked Cabbage And Fresh Tomatoes Recipe

Ingredients for Baked Cabbage And Fresh Tomatoes

• 1 medium head of cabbage
• 2 cups of boiling water
• Vegetable Oil
• 1 medium onion, chopped
• 2 tablespoons all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• Ground Marjoram
• 2 cups of chopped fresh tomatoes
• Cracker Crumb
• Cheddar Cheese

How to Make Baked Cabbage And Fresh Tomatoes

1. Preheat oven to 375°F (190°C).
2. Wash 1 medium head of cabbage and cut into quarters.
3. Remove the core and coarsely shred the cabbage.
4. Cook shredded cabbage in 2 cups of boiling water for 8 minutes, or until tender. Drain well and set aside.
5. Heat 2 tablespoons of olive oil in a medium saucepan over medium heat.
6. Add 1 medium onion, chopped, and sauté until translucent (about 5 minutes).
7. Stir in 2 tablespoons of all-purpose flour, 1 teaspoon salt, 1/2 teaspoon black pepper. Cook for 1 minute, stirring constantly.
8. Gradually whisk in 2 cups of chopped fresh tomatoes. (Optional: Add 1 teaspoon dried marjoram). Bring to a simmer and cook for 5 minutes, or until slightly thickened.
9. Layer 1/3 of the tomato mixture in a greased 9x13 inch casserole dish.
10. Add 1/3 of the cooked cabbage on top.
11. Repeat layers twice more, ending with a tomato mixture layer.
12. Top with 1/2 cup of bread crumbs and 1/2 cup of shredded cheese.
13. Bake for 25 minutes, or until bubbly and golden brown.