Baked Cabbage And Fresh Tomatoes

• 1 lb head cabbage
• 1/2 cup water
• 3 tablespoons vegetable oil
• 1/2 cup chopped onion
• 3 tablespoons flour
• 1 teaspoon salt
• 1/8 teaspoon pepper
• 1/4 teaspoon ground marjoram
• 2 1/2 cups tomatoes, cut up
• 1 cup cracker crumb
• 1 cup grated cheddar cheese

1. Wash the cabbage and cut into quarters. Discard the core and shred coarsely. Cook in water for about 8 minutes, until tender then drain.
2. Heat oil in saucepan. Add onion and saute until transparent.
3. Blend in flour, salt, pepper, marjoram and stir until thickened, adding tomatoes last.
4. Place 1/3 of tomato mixture in casserole. Add1 part cabbage, repeat.
5. Cover with cracker crumbs and grated cheese.
6. Bake at 375 for 25 minutes.

head cabbage, water, vegetable oil, onion, flour, salt, pepper, ground marjoram, tomatoes, crumb, cheddar cheese

Taken from www.food.com/recipe/baked-cabbage-and-fresh-tomatoes-487057 (may not work)