Friday, January 15, 2010


Makes one 9X9" casserole: four main dish servings, eight sides

Heat oven to 325 degrees


3 cups shredded cabbage
2 cloves garlic
1 28 oz can whole tomatoes
1 red or yellow or green pepper, cut in 1/2" squares
1 large onion, diced fine
2t olive oil
2 tsp cumin
1t epazote or oregano
1tsp salt
1/2 tsp pepper
1/4 c sliced green olives
40z pepper jack cheese, processed (to small bits) with two cups tortilla chips


Saute onion garlic and pepper in oil. 

Break up tomatoes with your hands in large bowl.

Add onion and pepper to tomatoes

Start with tomato pepper mix layer

Next layer is cabbage and olives

Last is cheese and chips

Repeat until casserole is filled 

End with cheese and chips

Bake for one hour.



fleababe said...

sounds salty.

G.F.Veg said...

hi fleababe,

the amount of salt in this dish really depends on the kind of tortilla chips you use. check the sodium count before you buy, and, of course, eliminate the tsp of salt in the recipe.

thanks for writing!

strivingbean said...

This dish sounds like a really interesting combination. I would have never thought of cabbage and green olives going together! We call casseroles "hot dish" in MN :-) Were you satisfied with the results?

G.F.Veg said...

hi strivingbean,

thanks for writing.

yes, i am happy with this dish. i make it a lot (i'm a BIG fan of cabbage!). i find it such a versatile vegetable--you can use it in the foods of so many countries. and yes, i thought the olives worked well. try it and let me know what you think!

barb said...

We love cabbage as well, but have two questions. First of all, where are the baking directions? Secondly, are you supposed to drain the tomatoes? We didn't, baked the concoction at 365 for 30 minutes, and the cabbage cooked nicely, but there was a fair amount of soup at the bottom of the casserole dish. We thought we might add the cheese and chips in another layer of the dish. That lends a nice corn flavor, and we might then omit the olives.

G.F.Veg said...

hi barb,
well, my mom used to make it without the olives, so feel free to omit them (i like them!). i can't believe i omitted the baking instructions!!! (now corrected). 325 for one hour should keep it solid, but the juice has never bothered me (probably less than what you experienced). you could substitute the whole tomatoes for an equal amount of crushed tomatoes (thicker). adding more cheese and chips would be another method. working on another version of this with refried beans and whole corn. coming soon!

Caroline Schafer said...

Sounds wonderful! I'm a big fan of cabbage too and I'm thinking this is a great way to get my celiac kid (who is picking) to try something new! Thanks for sharing it!

G.F.Veg said...

this was a real favorite at our house when we were kids and now my sister and i make it, too!
can your child eat certified gluten-free oatmeal? if so, check out the oatmeal cookies (another old favorite made gluten-free).