A casserole of tender cabbage, onions, and red bell peppers, tossed with seasonings and topped with cheese and breadcrumbs

1 large head cabbage, chopped
1 large onion, diced
1 large garlic clove, minced
1 red bell pepper, diced
8 ounces sour cream
8 ounces shredded cheddar cheese
salt and pepper, to taste
2 eggs, beaten
4 ounces additional shredded cheddar cheese
2-3 slices toasted bread, torn into bits

1. In large stock pot, combine cabbage, onion, garlic, and pepper. Add an inch or two of water, cover, and bring to a boil. Boil until vegetables are tender, about 20-30 minutes. Drain well.

2. In a large mixing bowl, mix cooked vegetables, sour cream, 8 ounces of the cheese, and salt and pepper (to taste). Add beaten eggs and stir well.

3. Pour mixture into a greased 9 x 13 baking dish. Top with additional shredded cheese and bread crumbs. Bake at 350 degrees for 40 minutes or until well-heated through.

I created this flavorful cabbage supper as a way to eat frugally when we have lots of fresh cabbage from the garden. It's tasty and very simple to make. My rating: 9/10