|Nutritional Guidelines (per serving)|
|Servings: 4 Servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 0g||1%|
|Saturated Fat 0g||1%|
|Total Carbohydrate 25g||9%|
|Dietary Fiber 9g||33%|
|*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.|
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
Preheat oven to 325 F (165 C/Gas Mark 3).
Quarter the cabbage and boil it in a large kettle or Dutch oven for 10 minutes.
Remove cabbage sections; place in a shallow baking dish.
Combine remaining ingredients in small bowl; pour over cabbage.
Bake for 30 minutes, or until liquid is absorbed. Turn cabbage pieces about halfway through cooking time so wedges cook evenly.