Baked Cabbage With Tomatoes and Caraway Seed

head of cabbage

Diana Rattray

  • Total: 50 mins
  • Prep: 10 mins
  • Cook: 40 mins
  • Yield: 4 Servings
Nutritional Guidelines (per serving)
109 Calories
0g Fat
25g Carbs
5g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 4 Servings
Amount per serving
Calories 109
% Daily Value*
Total Fat 0g 1%
Saturated Fat 0g 1%
Cholesterol 0mg 0%
Sodium 75mg 3%
Total Carbohydrate 25g 9%
Dietary Fiber 9g 33%
Protein 5g
Calcium 144mg 11%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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


  • 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

Steps 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.