Monday, March 2, 2015
BAKED CABBAGE WITH TOMATOES
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
Tip: If you can't find baby cabbage, use 1 small green cabbage and cut into eight wedges.