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Cabbage Tomato Casserole

Farm.Fares's picture
Ingredients
  Cabbage 5 Cup (80 tbs), shredded
  Canned tomatoes 1 Cup (16 tbs), drained tomato juice
  Onion 1⁄4 Cup (4 tbs), chopped
  Cracker crumbs 1⁄2 Cup (8 tbs) (medium)
  Salt 1 1⁄2 Teaspoon
  Pepper 1⁄8 Teaspoon
  Processed cheese 1⁄2 Cup (8 tbs), grated or shredded
Directions

GETTING READY
1. Grease a 1 quart ovenproof casserole and keep it aside.
2. Preheat the oven to moderate, 350°F/ 180°c/ gas mark 4.

MAKING
3. In a saucepan put a little water and steam until tender crisp.
4. Drain the excess water.
5. Take the greased casserole dish and put the cabbage at the base of the dish followed by tomatoes, onions and crumbs.
6. Now pour the juice and add the seasonings.
7. Cover with the lid or an aluminium foil and bake in the preheated oven for 30 minutes.
8. Take it out, remove the cover and bake again for 10 more minutes.
9. Take it out sprinkle the cheese on top and then bake again uncovered for 5 minutes more, or until the cheese is melted and bubbly.
10. Remove and let it rest for 5 minutes.

SERVING
11. Serve hot as a side dish with roasts or sunday barbeques.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Continental
Method: 
Baked
Restriction: 
Vegetarian
Ingredient: 
Cabbage
Interest: 
Everyday, Healthy
Preparation Time: 
15 Minutes
Cook Time: 
45 Minutes
Ready In: 
60 Minutes
Servings: 
6

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