- Rating:
- Servings:
- 6 - 8
- Difficulty:
- Total Time:
- Recipe By:
- Shirley Lomax Brooks
Ingredients
- 1 cup Bread Crumbs soft and fine
- 1 1/2 cup Milk
- 1 1/2 pounds Napa Cabbage or Savoy Cabbage cored and quartered
- 1 cup Onion chopped
- 2 tablespoons Butter
- Salt and Fresh Ground Black Pepper to taste
- 3 Eggs beaten
- 1/2 cup Parmesan Cheese grated
- 1/4 teaspoon Nutmeg freshly grated
Tomato Sauce
- 3 tablespoons Olive Oil
- 2 cups Canned Italian Tomatoes chopped
- 1 tablespoon Ground Cinnamon
- 1/2 cup Organic Parsley chopped
- 2 tablespoons Red Wine Vinegar
- dash Hot Pepper Sauce
- Salt and Fresh Ground Black Pepper to taste
Directions
Soak the breadcrumbs in the milk.
Preheat the oven to 400 degrees. Cook the cabbage in a small amount of boiling salted water until barely tender, about 5 minutes. Drain and cut into thin shreds and place in a mixing bowl. Sauté the onion in butter until it's golden. To the cabbage add the onion, salt, pepper, eggs, soaked breadcrumbs, Parmesan cheese, and nutmeg. Mix well and spoon the mixture into a shallow 3-quart baking dish. Place in the oven and bake for 20 minutes or until the custard is set. Remove from oven.
To make the tomato sauce, heat the oil in a saucepan until almost smoking. Add the tomatoes to the saucepan and cover the pan immediately (to avoid splattering). Continue cooking until the oil is no longer sputtering. Remove the cover and reduce the heat to medium. Add the cinnamon, parsley, vinegar, hot pepper sauce, salt and pepper. Simmer over low heat for 8 minutes.
Serve over the Cabbage Pudding.
