Simmered Cabbage And Tomatoes Recipes

QUICK CABBAGE WITH TOMATOES

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.

SMOTHERED CABBAGE

Steps:

• Combine water, ham hock, and pork shank in a large pot. Bring to a boil, reduce heat, and simmer until meat is cooked through, about 2 hours. Drain and set meat aside to cool to room temperature, about 20 minutes.
• Remove meat from pork shank, chop into bite-sized pieces, and place in a bowl. Remove skin and meat from ham hock, chop into very small pieces, and add to the bowl, omitting skin if you prefer.
• Heat bacon drippings in a large skillet or Dutch oven over medium-high heat until hot, but not smoking. Add 1/4 of the cabbage to the hot skillet and saute until slightly wilted, about 3 minutes. Add 1/4 of the meat mixture. Add another 1/4 of the cabbage, cooking until slightly wilted, about 3 minutes, followed by another 1/4 of the meat mixture. Repeat until all cabbage and meat have been added. Season with salt and pepper. If mixture sticks to the skillet, add 1 to 2 tablespoons chicken broth.
• Slowly add remaining chicken broth to the cabbage-meat mixture in the skillet, give it a good stir, and reduce heat to medium-low. Simmer until cabbage is tender, 30 to 45 minutes.

STEWED CABBAGE

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.

TOMATO CABBAGE STIR-FRY

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.

STUFFED NAPA CABBAGE BRAISED IN TOMATO SAUCE

Steps:

• Heat oven to 350 degrees. Bring a pan of water to a boil. Stir in barley; reduce to simmer. Cook until tender, 20 to 30 minutes. Drain in a colander or fine sieve, and rinse with cold water. Cover, and set aside.
• Fill saucepan with water; boil. Remove cabbage's large outer leaves.You'll need 24 large leaves. Add half to boiling water; simmer until tender, about 4 minutes. Drain in a colander; cool. Repeat with remaining leaves; set aside.
• In a large bowl, combine shallot, carrot, celery, pepper, tomato, raisins, turkey, cumin, coriander, cayenne, nutmeg, cloves, 1 1/2 teaspoons salt, 1/4 teaspoon pepper, and 1 cup reserved barley. Using hands, mix. Chill until ready to assemble.
• Heat 1 tablespoon olive oil in a highsided saute pan on medium heat.Add onion and garlic; cook until soft, about 3 minutes. Add tomato sauce, brown sugar, parsley sprigs, and oregano sprigs. Stir to combine; bring to a boil. Reduce to gentle simmer; cover. Cook while assembling cabbage. Once cooked, the sauce can be pureed if desired.
• Lay 2 cabbage leaves side by side, slightly overlapping, on a work surface. (If leaves are large, use one.) Place a heaping 1/3 cup turkey mixture on the stem end. Roll into a tight cylinder, folding in ends. Repeat with remaining leaves and mixture. Uncover sauce; place cabbage rolls in a baking pan. Spoon sauce over tops; cover. Bake 1 hour.
• Meanwhile, toss reserved barley and remaining teaspoon oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Cover; set aside.
• After 1 hour, remove rolls from oven. Serve over room-temperature barley mixture, topped with sauce and chopped herbs.