Baked Cabbage with tomatoes

(from cckelly’s recipe box)

The basic recipe is Morrocan. I make this a more complete casserole by adding garbanzo beans, quinoa, green chiles and vegetables such as zucchinni, yellow squash, peas, corn or whatever blends but adds substance that I have in the house.

Source: African News Cookbook, p. 133

Serves 4 people

Categories: African, Vegetable

Ingredients

  • 1 med. sized cabbage
  • 3 large tomatoes, chopped (or large can)
  • 1/2 tsp. garlic powder (or 2/3 cloves fresh, minced)
  • 1 small onion, minced
  • 1/4 tsp. salt
  • 1/4 tsp black pepper
  • 1/8-1/4 tsp cumin
  • (I also add about 1/4 -1/2 tsp tumeric)
  • Optional: 1/2 cup zucchinni or yellow, summer squash
  • 1/4 c. diced green chiles
  • 1/2 cup garbanzo beans
  • 1 cup cooked Quinoa
  • 1 Tbsp ketchup or tomato paste.

Directions

  1. Preheat oven to 350F degrees.

  2. Cut cabbage into 8 equal pieces (quater it twice) and boil it for 5 minutes.

  3. Drain cabbage and put in baking dish.

  4. Combine other ingredients, pour over cabbage, cover and bake about 20-30 minutes.

  5. MY NOTES: when I cooked according to directions, the cabbage came out way too crunchy for my taste. I had to steam and additional 15 minutes and add more liqued to the casserole to get a softer finished cabbage. To compensate, I uncovered and browned it for 5-10 minutes at the end so that it was still al dente but browned.

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