Quick Cabbage With Tomatoes Recipes

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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

CABBAGE AND TOMATOES



Cabbage and Tomatoes image

Yummy! and low-cal! Cabbage used extensively in Germany and Eastern Europe, but popular all over Europe.

Provided by Sharon123

Categories     Low Protein

Time 30m

Yield 4 serving(s)

Number Of Ingredients 7

4 cups coarsely cut cabbage
4 tomatoes, peeled
1 teaspoon salt
1/4 teaspoon pepper
1 1/2 teaspoons caraway seeds
2 tablespoons butter or 2 tablespoons margarine
2 tablespoons all-purpose flour

Steps:

  • Put cabbage and tomatoes in saucepan, and bring to boil.
  • Reduce heat and simmer, covered, for about 10 minutes.
  • Add salt, pepper, and caraway seed, and simmer for 5 minutes.
  • Cream butter with flour, and stir into vegetable mixture.
  • Cook, stirring, until thickened.
  • Makes 4 servings.
  • Enjoy!

Nutrition Facts : Calories 107.2, Fat 6.2, SaturatedFat 3.7, Cholesterol 15.3, Sodium 651, Carbohydrate 12.2, Fiber 3.7, Sugar 5.5, Protein 2.6

TOMATO CABBAGE STIR-FRY



Tomato Cabbage Stir-Fry image

"I've been serving this dill-seasoned side dish for more than 30 years," shares Agarita Vaughan of Fairbury, Illinois. "I fix it frequently in the summer using vegetables from our garden."

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 6 servings.

Number Of Ingredients 8

4 cups shredded cabbage
2 cups diced fresh tomatoes
2 celery ribs, sliced
1 medium onion, chopped
1 medium green pepper, chopped
2 tablespoons stick margarine
1/2 teaspoon salt
1/2 teaspoon dill weed

Steps:

  • In a nonstick skillet, saute the cabbage, tomatoes, celery, onion and green pepper in margarine until vegetables are tender, about 20 minutes. Season with salt and dill.

Nutrition Facts : Calories 76 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 265mg sodium, Carbohydrate 10g carbohydrate (0 sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges

STEWED CABBAGE



Stewed Cabbage image

This is a family favorite that my mother-in-law fixed for me while I was visiting her home last year. Serve over white rice, if desired.

Provided by Kim

Categories     Side Dish     Vegetables

Time 55m

Yield 4

Number Of Ingredients 7

¼ cup butter
2 onions, chopped
1 stalk celery, chopped
2 cloves garlic, chopped
1 medium head cabbage, cut into squares
1 (14.5 ounce) can stewed tomatoes, with liquid
salt and pepper to taste

Steps:

  • Melt butter in a large saucepan over medium heat. Add onion, celery, and garlic and saute for 3 to 5 minutes, or until translucent. Stir in cabbage, reduce heat to low, and simmer for 15 minutes.
  • Pour in tomatoes and season with salt and pepper to taste. Cover pan and cook over medium heat for 30 to 40 minutes, or until cabbage is tender.

Nutrition Facts : Calories 199.5 calories, Carbohydrate 23.1 g, Cholesterol 30.5 mg, Fat 11.9 g, Fiber 6.1 g, Protein 4.4 g, SaturatedFat 7.3 g, Sodium 331.2 mg, Sugar 12.8 g

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

GROUND BEEF AND CABBAGE



Ground Beef and Cabbage image

My mother was a country cook, plain and simple. But as I have traveled and worked and experienced foods from around the world, I look back and realize that many of the dishes she prepared, while simple, were perfect for that moment. Sometimes we have to put emotion and love in a dish to make it extra-special. The dish I am going to give you today is one like that. Simple and easy, yet full of love and goodness. My mother used to serve this with corn on the cob and cornbread. Very inexpensive and very good as well. Enjoy an Ozark memory...

Provided by mtgraham2

Categories     Everyday Cooking

Time 1h

Yield 6

Number Of Ingredients 6

1 large head cabbage, finely chopped
1 (14.5 ounce) can diced tomatoes with juice
1 onion, halved and thinly sliced
1 tablespoon Italian seasoning
salt and ground black pepper to taste
1 pound lean ground beef

Steps:

  • Combine cabbage, tomatoes with juice, onion, Italian seasoning, salt, and black pepper in a large pot over low heat. Bring cabbage mixture to a simmer and crumble ground beef into the pot. Cover and cook until cabbage is tender and ground beef is cooked through, about 45 minutes. Stir occasionally.

Nutrition Facts : Calories 227.9 calories, Carbohydrate 18.3 g, Cholesterol 49.6 mg, Fat 9.5 g, Fiber 6.7 g, Protein 18.1 g, SaturatedFat 3.7 g, Sodium 190.7 mg, Sugar 10 g

CABBAGE WITH TOMATOES, BULGUR AND CHICKPEAS



Cabbage With Tomatoes, Bulgur and Chickpeas image

This recipe is based on a Greek dish made with red cabbage. I've used both green and red cabbage, and I like it both ways. It's a comforting vegan dish that works as an entree or a side.

Provided by Martha Rose Shulman

Categories     dinner, easy, weekday, one pot, main course, side dish

Time 40m

Yield Serves six

Number Of Ingredients 12

1/4 cup extra virgin olive oil
1 onion, finely chopped
Salt to taste
1 tablespoon sweet paprika
1 medium head green or red cabbage, finely shredded
1 14-ounce can chopped tomatoes with juice
2 teaspoons sugar
2 teaspoons red wine vinegar, cider vinegar or sherry vinegar
1/4 cup chopped fresh dill
2 cups water
1 cup coarse bulgur
1 15-ounce can chickpeas, drained and rinsed

Steps:

  • Heat the olive oil over medium heat in a large, heavy lidded skillet or Dutch oven. Add the onion, and cook, stirring often, until tender, about five minutes. Stir in a pinch of salt and the paprika. Cook, stirring, until the onion is thoroughly tender and infused with paprika, three to four minutes.
  • Add the cabbage, and cook, stirring, for three minutes or until it begins to wilt. Stir in the tomatoes, sugar and vinegar, and add salt to taste. Bring to a simmer, lower the heat, cover and simmer 15 minutes until the cabbage is thoroughly tender.
  • Stir in the dill and the water, and bring a to a boil. Add the bulgur and chickpeas. Stir to combine. When the water comes back to a boil, reduce the heat to low and cover. Simmer 10 minutes or until all of the water has been absorbed. Remove from the heat, taste and adjust seasonings, and serve hot or at room temperature.

Nutrition Facts : @context http, Calories 329, UnsaturatedFat 9 grams, Carbohydrate 50 grams, Fat 12 grams, Fiber 12 grams, Protein 11 grams, SaturatedFat 2 grams, Sodium 962 milligrams, Sugar 12 grams

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