| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | Side dishes, Vegetables | 6 | Servings | |
INGREDIENTS
| 6 | c | Shredded cabbage |
| 1/2 | cn | (6 oz) tomato paste |
| 3/4 | c | Water |
| 1 1/2 | ts | Salt |
| 1/8 | ts | Pepper |
| 2 | ts | Sugar |
| 1 | c | Grated Cheddar cheese |
| 1/2 | c | Buttered bread crumbs |
| 1/4 | c | Butter |
INSTRUCTIONS
Fill a large kettle half-full with water. Bring to a boil. Add a dash or two of salt. Add cabbage and cook for 2 minutes; drain and return cabbage to pan. In a saucepan, combine tomato paste, 3/4 c water, 1 1/2 t salt, pepper and sugar. Bring to a boil, stirring until smooth. Pour over drained cabbage. Pour into a casserole dish. Top with cheese and buttered bread crumbs. Dot with butter. Bake at 350 for 15 minutes. Recipe by: Akron Beacon Journal Posted to EAT-L Digest by Nancy Pallotta <nancee@NEO.LRUN.COM> on Jul 5, 1997
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