Savory Cabbage Tomato Bake


Serves: 8

1 med. loose leaf green cabbage, washed, cored, quartered

1 1/2 T. olive oil

1 med. red onion, halved and thinly sliced

1 sm. yellow onion, halved and thinly sliced

1/2 green bell pepper, diced

1 sm. jalapeño pepper, finely chopped

1/2 tsp. Montreal Spicy Steak seasoning

1 15oz can stewed tomatoes, chopped

2/3 c. low-fat shredded cheddar cheese, divided

Remove greenest leaves, stack together, roll and chop cabbage leaves into 1” pieces. Heat olive oil in iron skillet and sauté greenest leaves while chopping remainder of cabbage. Add remaining cabbage to skillet, cover, and sweat cabbage for 2 minutes, then add onions, peppers and seasoning. Sauté until slightly tender, approx 2 minutes. Add can of chopped stewed tomatoes. Cover and simmer approx 3 minutes. Transfer half of mixture to a baking dish and top with 1/3 cup of shredded cheese, add remaining cabbage mixture and top with remainder of cheese. Bake uncovered for 15 minutes in a preheated oven at 350 degrees.

Nutrition Facts per Serving:

Calories 95, Fat 4g, Saturated fat 0.4g, Carbohydrates 26g, Protein 5g, Sodium 287 mg

Note: To reduce sodium, purchase canned goods with no added salt or reduced sodium.

Adapted from: Felecia Mathews, MS RD CDE

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