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Bubbly Baked Cabbage
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Serves8 (3/4 cup each)
SWAP ScoreChoose Often
Supporting Wellness at Pantries (SWAP) is a stoplight nutrition ranking system designed to help promote healthy food choices. SWAP ranks food as either green (choose often, supports health), yellow (choose sometimes, can contribute to good health), or red (choose rarely, limited health benefits). These rankings are based on the amount of saturated fat, sodium, and sugar in one serving of the recipe. These nutrients were chosen because they are most associated with chronic disease risk.
Ingredients
- 6 cups cabbage, shredded
- 6 tablespoons tomato paste
- 3/4 cup water
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 2 teaspoons sugar
- 1 cup cheddar cheese, low-fat, shredded
- 1/2 cup bread crumbs, plain
- 4 tablespoons margarine
Directions
- Preheat oven to 350 degrees F.
- Fill a large pot half full of water and bring to a boil.
- Add cabbage to the pot and cook 2 minutes. Drain cabbage and return to the pot.
- In a separate saucepan, combine tomato paste, water, salt, black pepper, and sugar. Bring to a boil, stirring until smooth.
- Pour tomato mixture over cabbage. Toss to coat. Pour into a casserole dish.
- Top with cheddar cheese and bread crumbs. Put margarine on top.
- Bake for 15 minutes. Serve hot.
Recipe Tips
Use any type of cheese. Try pepper jack or muenster for added flavor.
Nutrition Facts
Bubbly Baked Cabbage
Amount Per Serving (3/4 cup each)
Calories 144
Calories from Fat 63
% Daily Value*
Total Fat 7g
11%
Saturated Fat 2g
10%
Trans Fat 1g
Polyunsaturated Fat 2g
Monounsaturated Fat 3g
Cholesterol 3mg
1%
Sodium 266mg
11%
Potassium 369mg
11%
Total Carbohydrates 15g
5%
Dietary Fiber 3g
12%
Sugars 6g
Protein 7g
14%
Vitamin A
11%
Vitamin C
75%
Vitamin D0%
Calcium
10%
Iron
5%
* Percent Daily Values are based on a 2000 calorie diet.
Recipe Source: What's Cooking? USDA Mixing Bowl
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