Baked Cabbage Recipe with Tomatoes and Caraway Seed

head of cabbage
Photo: Diana Rattray
  • 50 mins
  • Prep: 10 mins,
  • Cook: 40 mins
  • Yield: 4 Servings

In this recipe, a head of cabbage is cut into wedges, cooked, then baked with tomatoes and seasonings.

What You'll Need

  • 1 large head cabbage
  • 3 medium tomatoes, diced
  • 1 small white onion, chopped
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1 teaspoon black pepper
  • 1/4 teaspoon caraway seed
  • 1/8 cup water or chicken stock

How to Make It

  1. Preheat oven to ​325° F (165° C/Gas Mark 3).
  2.  Quarter the cabbage and boil it in a large kettle or Dutch oven for 10 minutes.
  3. Remove cabbage sections; place in a shallow baking dish.
  4. Combine remaining ingredients in small bowl; pour over cabbage.
  5. Bake for 30 minutes, or until liquid is absorbed. Turn cabbage pieces about halfway through cooking time so wedges cook evenly.

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Nutritional Guidelines (per serving)
Calories 109
Total Fat 0 g
Saturated Fat 0 g
Unsaturated Fat 0 g
Cholesterol 0 mg
Sodium 75 mg
Carbohydrates 25 g
Dietary Fiber 9 g
Protein 5 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)