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Baked Cabbage and Tomato Casserole Recipe

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This recipe for Baked Cabbage and Tomato Casserole, by , is from First Congregational Church of Vermontville Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Cindy Krolik


4 cup cabbage
1/2 cup water
3 T oil
1/2 cup chopped onion
3 T flour
1 tsp. salt
1/8 tsp. pepper
1/4 tsp. marjoram
2 1/2 cup tomatoes
1/3 cup sliced stuffed olives

1 cup cracker crumbs
1 cup grated cheddar cheese

Shred cabbage and cook 8 minutes or until tender; drain. Cook onions until transparent. Blend in flour and spices and cook until thickened. Add tomatoes and olives last. Pour 1/3 mixture in bottom of casserole and top with 1/3 cabbage. Continue in layers. Cover with topping and bake at 375 for 25 minutes.




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