Fill a large kettle half-full with water. Bring to a boil. Add a dash or two of salt. Add cabbage and cook for 2 minutes; drain and return cabbage to pan. In a saucepan, combine tomato paste, 3/4 c water, 1 1/2 t salt, pepper and sugar. Bring to a boil, stirring until smooth. Pour over drained cabbage. Pour into a casserole dish. Top with cheese and buttered bread crumbs. Dot with butter. Bake at 350 for 15 minutes.