Tomato and Cabbage Gratin

I'm rapidly falling in love with cabbage/renewing the love affair cabbage and I began last year. It's so versatile -- it works in every cuisine, is delicious (and takes on the flavors of whatever you cook it with), and takes well to fast or slow cooking. This dish is warming and great for winter without being heavy in the least. With hearty bread to mop up the sauce, it is a great dinner. Not exactly a gratin, I guess, but "cabbage casserole" wasn't a very appealing name.

Tomato and Cabbage Gratin

1/2 large head regular green (not Savoy) cabbage
1 can no-salt-added diced tomatoes
1 mini can tomato paste
1 medium onion
2 cloves garlic
3 tbsp olive oil
1/2 to 2/3 cup grated Swiss cheese
1/4 cup bread crumbs or cracker crumbs
about 10 leaves fresh rosemary
pinch of fennel seeds

Dice the onion and saute over medium heat in 1.5 tbsp olive oil in a medium saucepan until translucent, soft, and starting to color, about 8 minutes. Meanwhile, chop the garlic finely and add it to the onions after about 5 minutes. When the onions are ready, add the diced tomatoes and tomato paste; fill the empty tomato can with water and add that as well. Stir well. Bring to a boil, then cook over medium heat (above a simmer but below a rolling boil) until fairly thick. (Should be done about the same time as the cabbage, below.)

While the onions are cooking/sauce is simmering, dice the cabbage fairly finely. In a large frying pan, saute the cabbage and fennel seeds in the remaining olive oil over medium-high heat, stirring almost constantly, until it is soft and fairly limp but not browned.

Preheat the oven to 375 degrees. Layer half the cabbage in a medium-sized casserole dish (mine is 1.8 liters and approximately 8.5'' x 11'') and top with half the tomato sauce. Continue with the remaining cabbage and remaining tomato sauce. Top with the cheese and breadcrumbs. Bake, uncovered, about 30 minutes, until nicely browned.

Serves 3-4.