\u00c2\u00a0<\/p>\n
1 large head green cabbage<\/span><\/p>\n 4 small red tomatoes, diced<\/span><\/p>\n 1 small white onion, chopped<\/span><\/p>\n 1\/2 teaspoon garlic powder<\/span><\/p>\n 1\/2 teaspoon salt<\/span><\/p>\n 1 teaspoon black pepper<\/span><\/p>\n 1\/8 teaspoon cumin<\/span><\/p>\n 1\/8 teaspoon caraway seed<\/span><\/p>\n 1\/8 cup water or chicken stock<\/span><\/p>\n \u00c2\u00a0<\/span><\/p>\n Preheat oven to 325 degrees. Quarter the cabbage and boil it in a large pot for 10 minutes. Remove cabbage sections and place in a shallow baking dish. Combine other ingredients in small bowl and pour over cabbage. Bake for 30 minutes, or until liquid is absorbed. Turn cabbage pieces halfway through cooking time so top side does not overcook.<\/span><\/p>\n","protected":false},"excerpt":{"rendered":" \u00c2\u00a0 1 large head green cabbage 4 small red tomatoes, diced 1 small white onion, chopped 1\/2 teaspoon garlic powder 1\/2 teaspoon salt 1 teaspoon black pepper 1\/8 teaspoon cumin 1\/8 teaspoon caraway seed 1\/8 cup water or chicken stock \u00c2\u00a0 Preheat oven to 325 degrees. Quarter the cabbage and boil it in a large pot for 10 minutes. Remove cabbage sections and place in a shallow baking dish. Combine other ingredients in small bowl and pour over cabbage. Bake…<\/p>\n