Cabbage and Tomato Casserole

Discussion in 'Side Items' started by wncrick, Jul 6, 2013.

  1. wncrick

    wncrick Fire Starter

    Since it's mater season and most of us have more than we need right now it's a good time to put this up. This is an old "country" recipe given to me many, many years ago. I make it as a side dish several times during a season. The fine lady who gave me the recipe leaves out the olives so I do the same.

    1 lb. cabbage
    1 C water
    3T Veg oil
    1/2 C chopped onion
    3T flour
    1 t salt
    1/8 t pepper
    1/4 t marjoram
    2 1/2 cup peeled and cut up tomatoes
    1/3 C stuffed green olives
    1 C cracker crumbs
    1 C grated cheddar


    Wash cabbage and cut into quarters. Discard core and shred Coarsly. Cook in water for eight minutes until tender, then drain. Heat oil in saucepan, add onion and sauté until transparent. Blend in flour, salt, pepper, marjoram and stir until thickened, adding tomatoes and olives last. Alternate layers of cabbage and tomato mixture in casserole. Cover with cracker crumbs and cheese. Bake in a moderate oven for 25 mins. 

    Tried a few times to add pics a couple diff ways, seemed to hang up both ways, i'll try again later.
     
     
  2. woodcutter

    woodcutter Master of the Pit OTBS Member

    Tomatoes and cabbage sounds good. I wish you were able to post the picture. I know pictures get held up at first until you have a certain number of posts on your account.
     
  3. wncrick

    wncrick Fire Starter


    there we go
     
  4. woodcutter

    woodcutter Master of the Pit OTBS Member

    Looks good enough to be dessert!

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