Cabbage Au Gratin
- 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
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
on Jul 5, 1997
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
