Baked Cabbage And Fresh Tomatoes - cooking recipe

Ingredients

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

Preparation

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