Tomato-Cabbage-Cheese Skillet Bake

• 2 Tablespoons Canola Oil
• 1 head (medium) Green Cabbage, Cut Into Wedges
• 1 whole Onion, Peeled, Cut Into Wedges
• 1 teaspoon Black Pepper
• 4 whole Roma Tomatoes, Cut Into Wedges
• 12 ounces, fluid Tomato Sauce
• 2 cups Shredded White Cheddar Cheese

1. Preheat oven to 400u0b0F.
2. In an 8-inch cast iron skillet (or another oven safe baking skillet) over medium heat, add canola oil. When hot, add cabbage wedges, onion wedges, and black pepper. Gently cook for 5 minutes. Remove from heat and add tomato wedges and tomato sauce. Gently stir, cover with foil, and bake 10 minutes.
3. Remove foil and sprinkle with cheese. Bake uncovered for 5 minutes to melt and brown cheese. I usually shut the oven off and let the casserole rest a few minutes in the residual heat.
4. Remove from oven and serve. Delicious! Enjoy.

canola oil, head, onion, black pepper, tomatoes, tomato sauce, shredded white cheddar cheese

Taken from tastykitchen.com/recipes/sidedishes/tomato-cabbage-cheese-skillet-bake/ (may not work)