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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