TOMATO CABBAGE (TOMATEN KOHL)
My mother used to make this and she always referred to it as "tomatokraut." It was, and is, one of my favorite side dishes. This usually yields about 3 quarts. To complete the meal, you can slice chunks of kielbasa or knockwurst into this towards the end to heat them through, and serve with plain boiled potatoes. Enjoy!
Provided by Divaconviva
Categories Greens
Time 50m
Yield 12 Cups, 12 serving(s)
Number Of Ingredients 10
Steps:
- In a 4-quart pot, melt bacon fat and add chopped onions. Saute over low-medium heat until translucent, approximately 5 minutes.
- Cut cabbage into one-inch by two-inch strips approximately. I cut the head into quarters, cut out the core, and then slice across the wedge.
- Add chopped cabbage into pot, stirring to mix with the onions, adding a little more bacon fat if needed to coat the cabbage.
- Sprinkle vinegar over cabbage in pot, then stir in salt, pepper, and caraway seed. Simmer until wilted, about 10 minutes, stirring once or twice.
- Add tomatoes and tomato sauce when cabbage has wilted.
- Stir in allspice. Adjust seasonings to taste. Sometimes I add a teaspoon or more of sugar to cut any bitter/acidic taste.
- Cover and simmer for 30 to 40 minutes. Check after 20 minutes if you like it crisp-tender. I usually cook it 40 to 45 minutes so it's really tender.
- For variety, increase the amount of and/or substitute different tomatoes -- crushed tomatoes, tomato puree, or tomato juice/V8. This makes it 'soupier,' and then we just serve it in cereal bowls or rice bowls on the side to enjoy every drop of the liquid!
Nutrition Facts : Calories 58.4, Fat 0.4, SaturatedFat 0.1, Sodium 581.1, Carbohydrate 13, Fiber 4.7, Sugar 7.2, Protein 3.3
QUICK CABBAGE WITH TOMATOES
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
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
TOMATO CABBAGE SOUP
This is the best cabbage soup I have ever tasted. I found this recipe in an old cookbook. I changed some of the ingredients as I love a thick soup, the chili sauce adds a lot of flavor to the soup.
Provided by bergmanm
Categories Low Protein
Time 2h45m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Melt margarine in large dutch oven or soup pot.
- Add onion and celery.
- Saute until soft.
- Add remaining ingredients.
- Bring to a boil, stirring often.Cover.
- Boil slowly until vegetables are tender.
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
PAVE OF TOMATO AND CABBAGE WITH BASIL BROTH
Provided by Molly O'Neill
Categories dinner, appetizer, main course, side dish
Time 2h
Yield 4 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 300 degrees. Remove the stems from the cabbage and plunge them into boiling water for 45 seconds. Drain and cool completely under cold water. Pat the leaves dry and set aside.
- Use a sharp knife to cut the tomatoes into 1/4-inch slices. Lightly oil a baking sheet; put the tomatoes on the sheet and put in the oven for 35 minutes. Remove and set aside. Increase oven to 350 degrees.
- Use the remaining oil to grease an 8-by-12-inch baking pan; line the pan with foil. Line the bottom of the pan with the cabbage leaves. Sprinkle a layer of crumbled goat cheese on top of the cabbage. Put a layer of tomatoes on the cheese, and repeat with layers of goat cheese and tomatoes until all ingredients are used. Top with additional cabbage leaves. Cover with foil and bake 40 minutes.
- Remove pan from oven. Put a pan of equal size on top of this pan, bottom side down, weigh it down with several bricks or heavy cans of food and refrigerate for several hours. Remove weights and foil and cut the pie into 3-inch diamonds. To serve, put 1 diamond in the bottom of each of 4 oven-proof serving dishes and warm in oven. Ladle in 1/2 cup of basil broth and serve immediately.
Nutrition Facts : @context http, Calories 334, UnsaturatedFat 6 grams, Carbohydrate 21 grams, Fat 20 grams, Fiber 7 grams, Protein 21 grams, SaturatedFat 13 grams, Sodium 769 milligrams, Sugar 14 grams, TransFat 0 grams
TOMATO CABBAGE STIR-FRY
"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
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
CABBAGE, TOMATO AND ONION SALAD
Spicy, tangy salad with cabbage, tomatoes and onions
Provided by V J
Categories Salad Vegetable Salad Recipes Tomato Salad Recipes
Time 20m
Yield 4
Number Of Ingredients 10
Steps:
- In a large bowl, toss together the cabbage, tomatoes, onion, chiles, salt, sugar and peanut powder until evenly combined.
- In a small saute pan, heat the clarified butter over medium heat. Add the cumin and stir until toasted. Remove from heat, pour over the salad mixture and gently mix together. Chill until serving, and serve garnished with cilantro.
Nutrition Facts : Calories 100.6 calories, Carbohydrate 15.5 g, Cholesterol 8.2 mg, Fat 4 g, Fiber 4.4 g, Protein 3.4 g, SaturatedFat 2.1 g, Sodium 22.1 mg, Sugar 8.7 g
CABBAGE-TOMATO PASTA TOSS
Here's an unusual combination of ingredients that blend very well together. It's a nice side dish for any beef entree.
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the tomatoes, vinegar, basil and parsley; set aside. Cook pasta according to package directions, adding the cabbage during the last 2 minutes. , Meanwhile, in a skillet, saute the bread crumbs, almonds and garlic in oil and butter for 6 minutes or until golden brown. , Drain pasta and cabbage; place in a large bowl. Add tomato and crumb mixtures; toss.
Nutrition Facts : Calories 385 calories, Fat 23g fat (7g saturated fat), Cholesterol 21mg cholesterol, Sodium 151mg sodium, Carbohydrate 39g carbohydrate (4g sugars, Fiber 4g fiber), Protein 9g protein.
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