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Baked Cabbage and Fresh Tomatoes

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“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.”
READY IN:
45mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

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

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