CABBAGE AND TOMATOES
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
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
STUFFED CABBAGE WITH TOMATO SAUCE
Provided by Food Network Kitchen
Categories main-dish
Time 2h15m
Yield about 4 to 6 main course servings
Number Of Ingredients 17
Steps:
- Make the cabbage rolls: Bring a large pot of salted water to a boil. Add the cabbage leaves and cook, until tender, about 4 minutes. Drain the leaves into a colander in the sink and refresh under cold running water. Set aside.
- In a large bowl, place the beef, rice, sour cream, and 2 teaspoons salt.
- Heat the butter in a medium skillet over medium heat. Add the onion and garlic and cook, stirring, until soft, about 7 minutes. Stir in the paprika and allspice and cook, stirring, until fragrant, about 2 minutes more. Add the onion mixture to the beef mixture, and mix until well combined. Season with pepper to taste.
- Lay the cabbage leaves on a work surface and blot dry with paper towels. Slice off the ridged part of the thick rib at the bottom each leaf, creating a level surface over the leaves. Place about 1/2 cup of the beef mixture in the bottom center of each roll. Roll the bottom of a leaf over the beef mixture, fold in the sides, and continue rolling forward until completely closed. Repeat with the remaining leafs. Arrange the rolls seam side-down in a 9-x 13- x 2- inch oval gratin dish.
- Preheat the oven to 375 degrees F.
- Make the tomato sauce: In a medium saucepan, combine the tomatoes, broth, salt, and bay leaf. Bring to a boil and season with pepper to taste. Pour over the cabbage rolls and cover the baking dish tightly with foil. Bake for 1 hour.
- Remove the foil from the baking dish and continue cooking, basting occasionally, until lightly browned and cooked through, about 30 minutes more. Serve in the gratin dish.
STEWED CABBAGE
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
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
SIMMERED CABBAGE.
My Dad always made fried cabbage and it was always really, good but got this recipe and tried it and it blows away fried cabbage it is the Chicken Broth that does the trick I think.
Provided by Vince Farmer
Categories Other Main Dishes
Time 1h30m
Number Of Ingredients 7
Steps:
- 1. Direct Heat Oil & Butter in a large pot, till melted
- 2. Add chopped cabbage, salt, & pepper, stirring over low heat for 5 Minutes.
- 3. Pour in the broth and bring to a boil. Reduce heat to med-low, cover, and allow to continue cooking for 15 minutes, stirring occasionally, or until tender.
- 4. Raise heat to Medium, Uncover, and cook until the liquids have reduced to half.
SIMMERED CABBAGE
Once upon a time, my husband told me that he didn't like cooked cabbage. "Ah ha," I thought, "a challenge!" So I made a dish based on my "Simmered Leeks" recipe that works so well, and -- let's just put it this way: he changed his mind. He loves it when I make simmered cabbage! A very simple and tasty way to use this much-maligned veggie.
Provided by Julesong
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Heat oil and butter in large heavy and wide saucepan or saute pan; add cabbage, salt, pepper, and stir over low heat for 5 minutes.
- Add broth (I usually add a bit of sherry, too) and bring to boil, cover and simmer over medium-low heat, stirring often, for about 15 minutes or until cabbage is tender.
- Raise heat to medium, uncover and let juices reduce to about half (be careful not to let burn).
- Taste and adjust seasoning, serve hot.
SIMMERED CABBAGE AND TOMATOES
A meatless cabbage skillet dish. This works in the crockpot, too. Just put everything in the crockpot at once EXCEPT the cream cheese and cook on low 6-8 hours or high for about 3 hours. Stir the cream cheese in when done.
Provided by Parsley
Categories Vegetable
Time 55m
Yield 8 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 211.8, Fat 16, SaturatedFat 9.9, Cholesterol 46.5, Sodium 504, Carbohydrate 15.4, Fiber 4.2, Sugar 8.8, Protein 4.8
STUFFED NAPA CABBAGE BRAISED IN TOMATO SAUCE
Simmered cabbage leaves are rolled around a ground turkey filling spiced with ground cumin and cayenne pepper. Tomato sauce keeps the rolls moist while they cook.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Turkey Recipes
Number Of Ingredients 23
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.
Nutrition Facts : Calories 286 g, Cholesterol 52 g, Fat 10 g, Fiber 9 g, Protein 8 g, Sodium 987 g
CABBAGE ON TOMATO SAUCE
Make and share this Cabbage on Tomato Sauce recipe from Food.com.
Provided by alyseepoo
Categories < 15 Mins
Time 13m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Place spices and garlic in tomato sauce.
- Then place the cabbage in a microwaveable safe dish.
- Pour the tomato sauce over top of the cabbage.
- Microwave for 7-9min or until your liking.
Nutrition Facts : Calories 106, Fat 0.7, SaturatedFat 0.1, Sodium 843.5, Carbohydrate 24.5, Fiber 7.6, Sugar 14.7, Protein 5.4
SIMMERED CABBAGE, CELERY, ONIONS, CARROTS IN BROTH/BASE
Thihttp://www.recipezaar.com/members/subm/editr2.php?sid=1598379 Editing Simmered Cabbage, celery, onions, carrots in Broth/Base is a base recipe to add meats, fish, noodles or rice. You can use as a side dish also. The flavor is good with any meat. I use lemon pepper, a commercial grade along with a little salt. Wonderful to freeze. For 4 servings, more if adding other main dish ingredients. 6-8 servings. 10 options lists for 11 dishes. Enjoy.
Provided by Montana Heart Song
Categories One Dish Meal
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Note: You may use chicken bouillon cubes or vegetable broth or liquid chicken broth in place of chicken base and water.
- In large deep frying pan, pile the vegetables, dried onion and lemon pepper.
- Put the chicken base in water and microwave to dissolve or but all on top of veggies.
- Add olive oil on top and salt if desired. Put a lid on the pan and simmer on low heat. Mix with a spatula a few times. Cook for 15 minutes.
- Serve as a side dish.
- Options:.
- •Add 3 cups cooked rice or noodles and mix. Add margarine before adding.
- •Add 2 cups couscous and mix.
- •Add more chicken broth and add 2 tbsps cornstarch in 1/2 cup cold water and thicken and serve over hard Chinese noodles or mashed potatoes.
- •Add 3-4 cups cooked ham chunks or leftover ham.
- •Add canned corned beef cubes or leftover corned beef.
- •Add cooked turkey or chicken.
- •Add cooked shrimp or crab meat with the addition of 1/2 tsp dry mustard mixed.
- •Add cashew nuts and sliced pimentos before serving.
- •Dissolve 2 tbsps flour in 1 cup milk with 1 teaspoons margarine by whisking. Add and heat. Serve white sauce vegetable mixture over toast points.
- •Add 8 oz can of tomato sauce to base; add cooked drained hamburger or sausage (I add a little splenda if making this addition.
Nutrition Facts : Calories 110.2, Fat 7, SaturatedFat 1, Sodium 89.9, Carbohydrate 11.7, Fiber 3.9, Sugar 6.9, Protein 2.3
CABBAGE WITH TOMATOES, BULGUR AND CHICKPEAS
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
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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- Preheat oven to 350°. Mix tomato paste, garlic, coriander, cumin, and red pepper flakes in a small bowl.
- Heat ¼ cup oil in a large cast-iron skillet over medium-high. Working in batches if needed, add cabbage to pan cut side down and season with salt. Cook, turning occasionally, until lightly charred, about 4 minutes per side. Transfer cabbage to a plate.
- Pour remaining ¼ cup oil into skillet. Add spiced tomato paste and cook over medium heat, stirring frequently, until tomato paste begins to split and slightly darken, 2–3 minutes. Pour in enough water to come halfway up sides of pan (about 1½ cups), season with salt, and bring to a simmer. Nestle cabbage wedges back into skillet (they should have shrunk while browning; a bit of overlap is okay). Transfer cabbage to oven and bake, uncovered and turning wedges halfway through, until very tender, liquid is mostly evaporated, and cabbage is caramelized around the edges, 40–50 minutes.
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