Fresh Cabbage And Tomato Salad Recipes

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CABBAGE, TOMATO AND ONION SALAD



Cabbage, Tomato and Onion Salad image

Spicy, tangy salad with cabbage, tomatoes and onions

Provided by V J

Categories     Salad     Vegetable Salad Recipes     Tomato Salad Recipes

Time 20m

Yield 4

Number Of Ingredients 10

2 cups shredded cabbage
4 large firm tomatoes, chopped
1 large onion, finely chopped
2 green chile peppers, seeded and minced
salt to taste
white sugar to taste
1 tablespoon roasted peanut powder
1 tablespoon clarified butter
1 teaspoon cumin seeds
½ cup chopped fresh cilantro

Steps:

  • In a large bowl, toss together the cabbage, tomatoes, onion, chiles, salt, sugar and peanut powder until evenly combined.
  • In a small saute pan, heat the clarified butter over medium heat. Add the cumin and stir until toasted. Remove from heat, pour over the salad mixture and gently mix together. Chill until serving, and serve garnished with cilantro.

Nutrition Facts : Calories 100.6 calories, Carbohydrate 15.5 g, Cholesterol 8.2 mg, Fat 4 g, Fiber 4.4 g, Protein 3.4 g, SaturatedFat 2.1 g, Sodium 22.1 mg, Sugar 8.7 g

QUICK CABBAGE WITH TOMATOES



Quick Cabbage with Tomatoes image

This simple cooked cabbage dish goes well with steak, pork tenderloin, or egg noodles.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Number Of Ingredients 7

2 tablespoons unsalted butter
1 small green cabbage, halved, cored, and cut lengthwise into 1/2-inch wedges
1/2 cup water
Coarse salt and ground pepper
1 pint cherry tomatoes, halved
2 tablespoons red-wine vinegar
1/4 cup roughly chopped fresh parsley

Steps:

  • In a large skillet, melt butter over medium-high. Add cabbage and cook, stirring occasionally, until it begins to soften and brown around edges, 4 minutes. Add water, cover, and cook until cabbage is crisp-tender, 5 minutes. Uncover and season with salt and pepper. Add tomatoes and cook, uncovered, until they soften, 3 minutes. Stir in vinegar. Season to taste with salt and pepper and top with parsley.

Nutrition Facts : Calories 105 g, Fat 6 g, Fiber 4 g, Protein 2 g

FRESH TOMATO & CUCUMBER SALAD



Fresh Tomato & Cucumber Salad image

This bright, fresh recipe is so easy to prepare. It helps us to find a use for the many vegetables we accumulate from our garden and from friends who kindly share vegetables, too. -Jodie Gharbi, Shreveport, Louisiana

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 6 servings.

Number Of Ingredients 14

1/4 cup lemon juice
1/4 cup olive oil
1 tablespoon minced fresh basil or 1 teaspoon dried basil
1 tablespoon white wine vinegar
1 garlic clove, minced
1 teaspoon minced fresh mint or 1/4 teaspoon dried mint
1/8 teaspoon kosher salt
1/8 teaspoon coarsely ground pepper
4 plum tomatoes, seeded and chopped
2 medium cucumbers, chopped
1/2 cup Greek olives, sliced
2 cups torn mixed salad greens
3/4 cup crumbled feta cheese
1/4 cup pine nuts, toasted

Steps:

  • In a small bowl, whisk the first eight ingredients; set aside., In a large bowl, combine the tomatoes, cucumbers and olives. Drizzle with half of the dressing; toss to coat. Arrange salad greens on a large serving plate; spoon tomato mixture over top. Sprinkle with cheese and pine nuts and drizzle with remaining dressing.

Nutrition Facts : Calories 209 calories, Fat 17g fat (4g saturated fat), Cholesterol 8mg cholesterol, Sodium 366mg sodium, Carbohydrate 9g carbohydrate (4g sugars, Fiber 3g fiber), Protein 6g protein.

BAKED CABBAGE AND FRESH TOMATOES



Baked Cabbage and Fresh Tomatoes image

I found this in "The Fresh Fruit & Vegetable Cook Book". Well I had some fresh cabbage and fresh tomatoes I needed to use up, found this recipe to try. Wow was it good. It was even better the next day. I didn't have any marjoram on hand so I omitted it. It still tasted great and don't think I'll use next time either.

Provided by Catnip46

Categories     < 60 Mins

Time 45m

Yield 6 serving(s)

Number Of Ingredients 11

1 lb head cabbage
1/2 cup water
3 tablespoons vegetable oil
1/2 cup chopped onion
3 tablespoons flour
1 teaspoon salt
1/8 teaspoon pepper
1/4 teaspoon ground marjoram
2 1/2 cups tomatoes, cut up
1 cup cracker crumb
1 cup grated cheddar cheese

Steps:

  • Wash the cabbage and cut into quarters. Discard the core and shred coarsely. Cook in water for about 8 minutes, until tender then drain.
  • Heat oil in saucepan. Add onion and saute until transparent.
  • Blend in flour, salt, pepper, marjoram and stir until thickened, adding tomatoes last.
  • Place 1/3 of tomato mixture in casserole. Add1 part cabbage, repeat.
  • Cover with cracker crumbs and grated cheese.
  • Bake at 375 for 25 minutes.

Nutrition Facts : Calories 261.7, Fat 13.7, SaturatedFat 5, Cholesterol 19.8, Sodium 526.3, Carbohydrate 27.4, Fiber 3.7, Sugar 5.1, Protein 8.7

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