Moroccan Baked Cabbage And Tomatoes Food

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

Ingredients

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

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

Ingredients

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

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

Ingredients

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

MOROCCAN STUFFED TOMATOES

Moroccan Stuffed Tomatoes image

Provided by Elaine Louie

Time 1h15m

Yield 2 to 3 servings

Number Of Ingredients 9

Ingredients

3 tablespoons extra-virgin olive oil, plus additional for brushing baking dish
6 medium ripe vine tomatoes, tops sliced off and seeds removed
Sea salt
1 medium onion, very thinly sliced
2 garlic cloves, minced
1 pound firm medium zucchini, trimmed and grated
3 tablespoons finely chopped cilantro
1/3 teaspoon chile flakes, or to taste
3 tablespoons toasted shelled pistachios.

Steps:

Heat the oven to 350 degrees. Brush a baking dish, large enough to hold the tomatoes snugly, with a little olive oil. Arrange the tomatoes in the dish, cut side up, and sprinkle lightly with salt.
Place a large frying pan over medium-high heat, and add 3 tablespoons olive oil. Heat until shimmering. Add onion and sauté until golden and translucent, about 5 minutes. Add garlic and zucchini, and sauté until the zucchini is just starting to soften, about 2 minutes.
Remove pan from the heat, and add cilantro, chile flakes, and 2 tablespoons pistachios. Season with salt to taste, mixing well. Divide the filling equally among the tomatoes, mounding the tops.
Bake for 45 minutes, or until the vegetables are cooked as desired. Garnish with the remaining pistachios. Serve warm or at room temperature.

Nutrition Facts : @context http, Calories 288, UnsaturatedFat 17 grams, Carbohydrate 22 grams, Fat 21 grams, Fiber 7 grams, Protein 7 grams, SaturatedFat 3 grams, Sodium 1085 milligrams, Sugar 13 grams