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.