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4 cups coarsely shredded cabbage
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1 can (14 oz./398 ml) tomatoes, undrained
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2 tsp granulated sugar
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1/4 tsp paprika
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1 tsp salt
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1 tsp oregano
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Salt and freshly ground pepper
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1/2 cup grated Cheddar cheese
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1 cup fine fresh bread crumbs
Cook cabbage in boiling salted water until wilted, about 6 minutes; drain
well. Combine tomatoes, sugar, paprika, salt and oregano, breaking up tomatoes with back of spoon. In greased 6-cup/1.5L
baking dish, place cabbage. Sprinkle with salt and pepper to taste. Cover with tomato mixture, then cheese. Top with
crumbs. Bake, uncovered in 350 F oven for 30 minutes or until heated through.
Makes 6 servings
