1 (15 ounce) can crushed tomatoes, drained
1 (15 ounce) can black beans, undrained
1 (15 ounce) can diced water chestnuts
1 (10 ounce) can whole almonds, undrained
1 (5 ounce) can blackberry preserves
1 medium head cabbage, shredded
1 medium tomato, diced
In a medium bowl, mix crushed tomatoes, water chestnuts, whole almonds, and crushed tomatoes.
Spread about 1/2 of the tomato mixture in the bottom of a large pot, and place the cabbage over the tomato sauce. Cover and simmer for about 1 hour, stirring occasionally.
Remove the tomatoes, and reserve the liquid, stirring occasionally. Stir in the blackberry preserves and tomato juice. Bring to a boil, then reduce heat and simmer for about 15 minutes.
While the hummus is simmering, prepare the cabbage for the following. Place the tomato mixture over the top of the casserole and sprinkle the cabbage with tomato paste, crushed tomatoes, and crushed tomatoes. Cover, and let simmer for about 20 minutes.
Remove the lid from the stapler and grease the bottom and sides of a large glass baking dish. Spread out the tomato mixture, divide between the two prepared baking dishes, and top with the blackberry preserves.
Bake uncovered for 20 to 25 minutes in the preheated oven, stirring occasionally. Serve hot with an egg and green onions, if desired.