Cabbage And Tomatoes Food

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.

GROUND BEEF AND CHOPPED CABBAGE

Steps:

• Heat olive oil in a large heavy pot or a 6-quart Dutch oven over medium heat. Cook and stir onion in hot oil until translucent, about 5 minutes.
• Break ground beef into small chunks and add to the pot; cook and stir, continuing to break the beef into smaller pieces, until the beef is completely browned, 5 to 7 minutes.
• Season beef mixture with garlic powder, red pepper flakes, Italian seasoning, and a dash of salt. Stir cabbage, diced tomatoes, and tomato sauce with the beef mixture; bring to a boil, reduce heat to low, and cook mixture at a simmer until cabbage is fork-tender, about 25 minutes. Season with salt and pepper.

CREAMY POTATOES WITH CABBAGE

Steps:

• Heat a medium Dutch oven over medium heat. Add 1/4 cup of the oil to the pan along with the garlic and onions. Season with 1/2 teaspoon salt. Cook the onions slowly, stirring often with a wooden spoon, until they are soft and tender, about 8 minutes. Add the cabbage and an additional 1/2 teaspoon salt and stir to combine. Cook until the cabbage wilts, about 2 minutes. Stir in the potatoes and enough broth to cover the mixture. Season with 1 teaspoon salt. Bring the mixture to a simmer and cook, stirring often, until the liquid is reduced by half, the potatoes are tender and the cabbage is silky and soft, 30 to 35 minutes. Using a potato masher or a whisk, crush the mixture until it loosely resembles the consistency of mashed potatoes. Stir in the remaining 1/4 cup oil and serve sprinkled with chives.

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.

GREEK RICE WITH CABBAGE AND TOMATOES - LAHANORIZO

Steps:

• Over low heat in a large skillet, sauté onion until just translucent.
• Increase heat to medium and add cabbage. Continue cooking until wilted.
• Add tomatoes and water.
• When in comes to a boil, add rice, parsley, salt and pepper.
• Reduce heat to simmer, cover and cook until very little liquid remains and rice is tender.
• Serve.

BEEF WITH CABBAGE AND TOMATOES

Steps:

• Heat oil in a large saucepan.
• Cook onions 5 minutes, at medium heat, until lightly golden.
• Add ground beef and keep cooking 8 to 10 minutes, while breaking it with a fork, until no more pink.
• Add cabbage and keep cooking 4 to 5 minutes.
• Add tomatoes, tomato juice, soy sauce, oregano, basil, italian seasoning and tabasco. Add pepper to taste.
• Keep cooking 10 minutes, stirring from time to time, until the cabbage is cooked. (I let mine cook maybe 30 minutes, maybe it all depends on the size of the cabbage).

OKLAHOMA COMFORT FOOD: BRATS, CABBAGE AND GREEN BEAN CASSEROLE

Steps:

• Melt 1 tablespoon of butter in a skillet over medium heat. Add onions; cook and stir until tender. Place the green beans into a large pot with about 1 inch of water. Bring to a boil, and cook for 5 minutes.
• Add the cabbage to the pot, and top with the cooked onion. Season with sweetener and salt, then top with bratwurst. Dot with remaining butter. Cook uncovered over low heat for 30 minutes. Stir, and serve.

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.

BAKED CABBAGE AND FRESH TOMATOES

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.

FRESH CABBAGE AND TOMATO SALAD

Steps:

• In large bowl mix together the veggies.
• In another bowl, mix together the res of the ingredients and pour over veggies.

CABBAGE AND TOMATOES

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!

CABBAGE ROLLS

Steps:

• Prepare the cabbage leaves by cutting off ¼ inch from the bottom of the cabbage head. Place the whole cabbage head into a big pot of boiling water and boil for two minutes. Using long tongs gently peel off the outer cabbage leaves from the cabbage head inside the pot. Using the tongs you can roll the cabbage head around in the hot water and gently lift the leaves. After several layers have been removed you may have to use a knife to disconnect the leaf next to the core. Set aside the removed leaves to cool while you prepare the sauce and filling.
• Preheat oven to 350 degrees.
• In a medium bowl mix all of the sauce ingredients together.
• Spread a thin layer of the sauce in the bottom of a 9x13 baking dish.
• Remove ¼ cup of sauce to be added to the meat filling.
• In a skillet brown the ground beef cooking along with the onions, parsley, oregano, salt, pepper, and dill over medium heat until no pink remains and onions are tender.
• Stir in the garlic and cook another minute.
• Remove from heat and add the cooked rice, ¼ cup mixed tomato sauce, and egg. Mix well. Set aside.
• Remove the thick stem of the cabbage leaves (cutting a V at the bottom of each leaf to notch out the thick part and this also helps it lay flatter).
• Lay the leaf flat and place 1/3 cup of filling toward the middle bottom of the leaf. Fold burrito style by folding in the sides onto the filling and rolling the leaf up. If your leaves have torn that's okay, just fold the torn side in first and cover it up with the other side before rolling.
• Place the roll seam side down in the prepared baking dish. Repeat the process until all the leaves are filled and the dish is filled.
• Pour the remaining sauce over the rolls and cover tightly with foil. Bake for 1 hour and 30 minutes.
• Let cabbage rolls sit for 10-15 minutes before serving

CABBAGE SOUP

Steps:

• Heat the oil in a large, heavy-bottomed pot over medium-high heat, until shimmering. Add the mushrooms and cook, stirring, until soft and brown, about 5 minutes. Add the onions and cook stirring, until soft and golden, about 8 minutes. Add the celery, carrots, peppers and garlic and cook, stirring, until the vegetables begin to brown and become fragrant, about 5 minutes. Stir in the soy sauce, garlic and onion powder, 2 teaspoons salt and 1 teaspoon pepper.
• Add the cabbage to the pot and stir until it begins to wilt, about 2 minutes. Pour in the crushed tomatoes, chicken broth and 1 cup water. Stir to combine. Bring to a boil then reduce to a simmer and cook until the cabbage is tender, 30 to 45 minutes. Season with salt and pepper.

ROASTED CABBAGE WEDGES WITH TOMATOES AND CHICKPEAS

Steps:

• 1 Position a rack in the lowest position of the oven and preheat to 500 degrees
• 2 In a small bowl, whisk together 4 tablespoons of the oil, 2 teaspoons of the curry powder, the sugar, 1 teaspoon of salt and the pepper
• 3 Halve the cabbage through the core, and cut each half - again, through the core - into four equal-size wedges, leaving the core intact as much as possible
• 4 (This helps keep the wedges from falling apart in the oven
• 5 )
• 6 On a large, rimmed baking sheet, arrange the cabbage wedges in an even layer
• 7 Brush them all over with the oil mixture
• 8 Cover tightly with aluminum foil and roast for 10 minutes
• 9 Remove the foil and roast the wedges, uncovered, for 10 to 12 minutes, or until the cabbage is tender and the sides touching the sheet are well browned
• 10 While the cabbage is roasting, in a 12-inch skillet over medium-high heat, heat the remaining 1 tablespoon of oil until shimmering
• 11 Add the garlic, ginger and remaining 1 teaspoon of curry powder and 1/2 teaspoon of salt and cook, stirring, 30 seconds
• 12 Add the chickpeas and their liquid, followed by the tomatoes, and bring to a boil
• 13 Reduce the heat slightly so the liquid is at a gentle boil
• 14 Cook, stirring frequently, until the tomatoes begin to break down and the liquid has thickened, 7 to 9 minutes
• 15 Taste, and add more salt if needed
• 16 Divide the cabbage among individual plates and spoon the chickpea mixture on top
• 17 Sprinkle with cilantro, dollop with the yogurt, if using, and serve hot

GROUND BEEF AND CABBAGE

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.

SIMMERED CABBAGE AND TOMATOES

Steps:

• In a large, deep skillet, melt the butter over medium heat. Saute onions in the butter for about 5 minutes or until softening.
• To the skillet, add the crushed tomatoes, vinegar, sugar, garlic, salt, pepper, oregano and clery seeds; stir well and bring to just a soft boil.
• Place chopped cabbage on top (the skillet will be full, but the cabbage will wilt down); reduce heat to medium-low, cover tightly and simmer for 15 minutes.
• Remove lid and stir. Replace lid and simmer for an additional 20-25 minutes, (stirring once halfway through) or until desired tenderness is reached. If it appears to drying, just add a little water/broth.
• Turn off heat. Stir in the cream cheese; heat through and serve.
• ***For Crockpot: Put everthing in the crockpot EXCEPT the cream cheese. Cook on low for 6-8 hours or high for about 3 hours (depends on how tender you like your cabbage). When done, stir in the cream cheese.