Monday, March 2, 2015


1 can (14 ounces) crushed tomatoes
1 small onion, coarsely grated
1 clove garlic, crushed
1 teaspoon ground cumin
1/2 teaspoon white sugar
2 baby green cabbages, quartered
2 tablespoons olive oil
2 tablespoons coarsely chopped fresh flat-leaf parsley

1.  Preheat oven to 325*F (300*F convection)

2.  Combine undrained tomatoes, onion, garlic, cumin and sugar in small bowl; season to taste.

3.  Place cabbage in medium ovenproof dish; top with tomato mixture.  Bake, covered, about 30 minutes or until cabbage is tender.

4.  Serve cabbage mixture drizzled with oil; sprinkle with parsley.

Prep & Cook time:  40 minutes
 Serves:  6

Tip:  If you can't find baby cabbage, use 1 small green cabbage and cut into eight wedges.

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