"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." — Kim
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1 medium head
cabbage, cut into squares
1 (14.5 ounce) can
stewed tomatoes, with liquid
salt and pepper to taste
Everyone enjoyed this recipe as a great side dish! I modified it to make it a bit healthier by cooking the onions, celery, and garlic in 1/4 cup vegetable broth, instead of the butter, and it came out great. Thanks for a quick and easy addition to any meal!
This was good to me, but my husband wasn't lovin it. If you like cabbage, I think you'll like this though. I found that it didn't taste near as good the next day. For the summer time, however, this is a good healthy dish to go to.
My mother use to make this all the time. We make in a electric skillet & use 4 to 5 slices of bacon & use the grease from bacon drippings to the cabbage. Gives a much better flavor than regular butter. When finished cruble bacon pieces on top.. Yum yum good.........
I made this tonight and it was delicious! I didn't have any stewed tomatos on hand, but did have two can of "Hunt's diced tomatoes with balsamic vinegar, basil and olive oil" which I threw in. Wow! The flavor was fantastic! Even my picky husband liked it. This was a new dish for us and it will be a keeper!
A great recipe. However, as a person of Polish descent married to a Polish man we prefer to omit tomatoes and to throw in caraway seeds. My grandmother prepared her's that way and it brings out a new taste.
Yummmm! Sounds weird but boy was it GOOD. Even hubby who made a bad face at it, ate the whole bowl full. Followed the recipe but did add about a TBSP of bacon grease (it's a Southern thing! :)
Chopped the cabbage up and only had to cook it about 25 minutes or so. I used a sweet Vadalia onion, which I thought was a bit "too" sweet, next time would use regular yellow onion or half regular, half Vadalia. Will make this again. Thank you!
This dish has become a favorite at our house. Everyone raves about it -- even people who swore they hated cabbage. Usually I sautee sliced sweet Italian sausage and add a bit of anise seed. Which makes a darned good dish. This evening, I was feeling a little adventuresome and wanted something more spicy. And seasoned the pot with basil, rosemary and thyme. Then, I added a can of Wye River crab soup at the end and heated through. Oh my gosh -- my husband thought he'd died and gone to heaven!
It was pretty nice and easy. Though, I doubled the stalks of cellery and the cloves of garlic; I also used some thyme. The result was good, and I am glad to have some leftover to eat it tomorrow.
I also recommend to let it stand more than half an hour after cooking; the cooler it gets, the better it becomes.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 107
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