Cooking for 1971 Tomato casserole

Press, Volume CXI, Issue 32531, 15 February 1971, Page 7

Cooking for 1971 Tomato casserole

(By

CELIA TIMMS)

As soon as you make your tomato puree, try this casserole. It makes an unusual dish and very flavoursome. The ingredients given will make enough for four persons.

You will need: 1 cup tomato puree 1 medium .onion 1 31b cabbage loz butter 1 clove garlic 1 cup fresh breadcrumbs 1 cup grated cheese

2 tablespoons chopped green pepper i cup crumbled cooked bacon Salt and pepper 1 teaspoon sugar Method: Quarter cabbage and shred finely. Soak in cold water to cover for 15-20 minutes; drain and cover with boiling water. Add 1 teaspoon salt and cook for not longer than five minutes. It must be crisp when cooked. Drain very well. Fry the chopped onion, garlic, and green pepper in butter until the onion is limp but not browned. Add the tomato puree and sugar, and remove from heat; combine with cab-

bage. Blend cheese, breadcrumbs, and the bacon. Arrange alternate layers of cabbage, onion mixture, and cheese and crumb mixture, sprinkling each layer with salt and pepper and finislt with a cheese-crumb layer. Dot with butter. Bake at 400 for 25-30 minutes,