Sweet and tangy cabbage casserole Recipe

Heat oven to 350 degrees. Set aside 3- to 4-quart heavy casserole with lid.

Cut an "X" about 1/2-inch deep into cabbage core. Cook in boiling salted water to cover cabbage until leaves are pliable, about 10 minutes; drain. Cool enough to handle; remove large outer leaves (about 12 leaves). Cut out thick hard veins. Chop enough of remaining cabbage to measure 1 3/4 cups using food processor. (Reserve remaining cabbage for another use.)

Heat oil in 10-inch nonstick skillet over medium-high heat. When hot, add garlic and onion. Cook until soft, stirring often, about 6 minutes.

Transfer to large mixing bowl. Add bread crumbs, prunes, ground meat, eggs, allspice, mustard, salt, pepper and chopped cabbage. Mix well.

To assemble casserole, arrange three cabbage leaves to cover bottom of casserole. Add one-third of meat mixture, spreading it evenly. Layer three more leaves, covering meat. Repeat layering, ending with a layer of cabbage. Lightly compress casserole with hands.

For sauce, mix tomatoes, brown sugar, vinegar, Worcestershire sauce and salt in processor. Pour mixture over casserole.

Bake, covered, for 2 hours. Can be served immediately or cooled for 2 hours with cover askew at room temperature, then refrigerated up to 3 days.

Serve hot. If refrigerated, reheat in 350-degree oven until hot, about 45 minutes. Cut into wedges; top with tomato marmalade.