Simmered Cabbage and Tomatoes |
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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 8 |
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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. Ingredients:
4 tablespoons butter |
1 medium sweet onion, coarsley chopped |
1 (28 ounce) can crushed tomatoes |
1 tablespoon cider vinegar |
3/4 teaspoon sugar |
2 -3 garlic cloves, crushed |
1/2-1 teaspoon salt |
1/4 teaspoon pepper |
1/4 teaspoon oregano |
1/4-1/2 teaspoon celery seed |
1 head green cabbage, about 3 lbs, coarsley chopped |
8 ounces cream cheese, cut into cubes |
Directions:
1. In a large, deep skillet, melt the butter over medium heat. Saute onions in the butter for about 5 minutes or until softening.
2. 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.
3. 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.
4. 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.
5. Turn off heat. Stir in the cream cheese; heat through and serve.
6. ***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.
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