CASSEROLE OF TOMATOES AND CABBAGE
1 tablespoon butter
2 tablespoons flour
1 No. 2 can tomatoes
1 tablespoon minced onion
1 teaspoon sugar
1 teaspoon salt
⅛ teaspoon pepper
4 cups finely shredded green cabbage
1 cup ½-inch bread cubes
¼ cup grated Cheddar cheese (1 oz.)
Melt butter in a saucepan; add flour and blend. Gradually add tomatoes, stirring until smooth. Add onion, sugar, salt and pepper. Cook, stirring constantly, until mixture is smooth and thickened. Place 2 cups of cabbage in the bottom of a 1½-quart casserole, pour half the tomato mixture over cabbage; cover with remaining cabbage and pour over remaining tomato mixture. Cover and bake in a moderately hot oven (400°F.) 30 minutes. Remove cover and top vegetables with bread cubes and sprinkle with cheese; bake 15 minutes longer or until cheese melts and cubes are a golden brown. 5 to 6 Servings