Moroccan Baked Cabbage And Tomatoes Recipes

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BAKED CABBAGE AND FRESH TOMATOES



Baked Cabbage and Fresh Tomatoes image

I found this in "The Fresh Fruit & Vegetable Cook Book". Well I had some fresh cabbage and fresh tomatoes I needed to use up, found this recipe to try. Wow was it good. It was even better the next day. I didn't have any marjoram on hand so I omitted it. It still tasted great and don't think I'll use next time either.

Provided by Catnip46

Categories     < 60 Mins

Time 45m

Yield 6 serving(s)

Number Of Ingredients 11

1 lb head cabbage
1/2 cup water
3 tablespoons vegetable oil
1/2 cup chopped onion
3 tablespoons flour
1 teaspoon salt
1/8 teaspoon pepper
1/4 teaspoon ground marjoram
2 1/2 cups tomatoes, cut up
1 cup cracker crumb
1 cup grated cheddar cheese

Steps:

  • Wash the cabbage and cut into quarters. Discard the core and shred coarsely. Cook in water for about 8 minutes, until tender then drain.
  • Heat oil in saucepan. Add onion and saute until transparent.
  • Blend in flour, salt, pepper, marjoram and stir until thickened, adding tomatoes last.
  • Place 1/3 of tomato mixture in casserole. Add1 part cabbage, repeat.
  • Cover with cracker crumbs and grated cheese.
  • Bake at 375 for 25 minutes.

Nutrition Facts : Calories 261.7, Fat 13.7, SaturatedFat 5, Cholesterol 19.8, Sodium 526.3, Carbohydrate 27.4, Fiber 3.7, Sugar 5.1, Protein 8.7

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