Homestyle Cabbage
- SERVES
- 6
- COOK TIME
- 40 Min
Delight the family with a wholesome New England-style dish they'll love. Our Homestyle Cabbage is baked to perfection with onions, peppers, tomatoes, and cheese. It'll have you sayin', "OOH IT'S SO GOOD!!"
What You'll Need
- 1 cabbage, cut into 6 wedges, core removed
- 1 onion, thinly sliced
- 1 green bell pepper, thinly sliced into rings
- 1 tablespoon sugar
- 2 tablespoons (1/4 stick) butter
- 1 (28 ounce) can whole tomatoes, drained, broken up
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper
- 1 cup (4 ounces) shredded Cheddar cheese
What to Do
- Preheat oven to 350 degrees F. Place cabbage wedges in a large pot; add about 1 inch of lightly salted water, cover, and boil 10 minutes.
- Meanwhile, in a medium-sized saucepan over medium heat, cook onion, green pepper, and sugar in butter until vegetables are tender, stirring constantly. Stir in tomatoes, salt, and black pepper.
- Drain cabbage well, then carefully place wedges in a greased 9- x 13-inch baking pan.
- Pour vegetable mixture over cabbage. Sprinkle cheese over vegetables and bake 20 to 30 minutes or until heated through.
Notes
If you loved this Homestyle Cabbage, be sure to check out our recipe for Old-Fashioned Stuffed Cabbage.
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grannyblu
Feb 09, 2015
Wonderful recipe just needs a little tweaking to make it easier cut cabbage into large wedges cook in boiling water till it softens drain place in sprayed baking pan skip the salt don't need it meanwhile take stick butter chopped green pepper in glass or ceramic bowl and zap in microwave a couple of minutes till soft cover with microwave lid or plastic wrap in same bowl add teaspoon salt teaspoon pepper teaspoons sugar optional crushed bay leaf garlic powder and good pinch of thyme whatever you like add cut up tomatoes with the juice pour over cabbage bake - minutes then sprinkle with cheese and bake another to minutes longer HHHMMMM just realized I can cut up the cabbage put it in a little water cover and zap that in microwave till soft also then drain well put in pan using same bowl to add the rest of ingredients and…Read More microwave it all together to blend a few minutes together then pour over cabbage and bake then add cheese and melt GOT IT
Calla4652
Oct 30, 2014
We found this just pretty good not great. I found that it needed to bake longer than directions. I also boiled the cabbage first in a deep chef's pan, drained, put on plate and then did the veggies and put cabbage back in same pan, spooned the veggie mix over it and then baked in the chef pan. The recipe as written uses too many pans and bowls for a side dish IMO.
nikkiw258
Oct 23, 2014
This was really delicious. Although I didn't use a 28oz can but a 15oz petite diced it still did the trick. I used the left overs for sandwiches the next day. Sliced some Italian bread topped it with the cabbage and a slice of swiss cheese and grilled on my small Goerge Foreman grill. It was simply delicious. Will definitely have as a simple go-to side dish.
cmedvid 0586212
Oct 21, 2013
This was delish. So easy and tasty. I will keep this one in my fav's. We are cabbage lover's.
j9329sa 9504228
Oct 21, 2013
Cabbage is good anytime but this sounds out of this world. I shall try it soon.thanks
AL mom
Oct 10, 2012
3 pans + what you use to drain the cabbage just for a side dish? Sounds good but too much time in the kitchen. Why couldn't you just bake everything together or use a slow cooker & add the cheese near the end of cooking time? Put the test kitchen to work and see. Thanks
allcountrygirl
Oct 08, 2012
Wow.....cabbage is sooooooooooo good anyhow, but add some polish sausage in this and it's sooooooooooooo gooooooood
obasanla
Oct 03, 2013
My same thought as I read this recipe! Any sausage would do. Somehow sausage and cabbage go together.
ALP
Oct 08, 2012
This sounded great until I got to the cheese part! Going to try it without the cheese!
jmassey
Jul 23, 2012
if you cut the core out-will the wedges stay together?
smy4520 7300087
Jul 29, 2012
When I boil cabbage I cut the core out, to the point that when you cut in wedges there is a little core left to hold each wedge together. I hope I explained it well enough. Some leaves will fall off, but for the most part it will stay together. The little bit of core will cook up tender and you can eat it.
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