[RECIPE] Baked Cabbage–April 2015

Enjoy this Irish-inspired cabbage bake next to a main dish of poultry or beef for a delicious spring supper.

  • 6 cups cabbage, shredded
  • 3 ounces tomato paste
  • ¾ cup water
  • ¼ tsp. salt
  • ⅛ tsp. black pepper
  • 2 tsp. sugar
  • 1 cup cheddar cheese, grated
  • ½ cup bread crumbs
  • 4 Tbsp. margarine

Preheat oven to 350 F. Fill a large pot halfway with water and bring to a boil. Add cabbage to the pot and cook for two minutes. Drain cabbage and return to the pot.

In a separate saucepan, combine tomato paste, water, salt, black pepper and sugar. Bring to a boil, stirring until smooth. Pour tomato mixture over cabbage. Toss to coat.

Pour into a casserole dish. Top with cheddar cheese and bread crumbs. Put margarine on top. Bake for 15 minutes. Serve hot.

Yield: 8 servings. Each serving provides 130 calories, 7 g of fat, 1 g of saturated fat, 370 mg of sodium, 6 g of protein and 2 g of fiber.

Source: USDA