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
CABBAGE IN TOMATOES
I've been making this for quite a while now. Some people who don't care for cabbage love it cooked like this.
Provided by rickscott
Categories Vegetable
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Cook bacon in a large Pot over medium heat until fat is rendered and bacon.
- starts to brown.
- Add onion and cook until wilted.
- Add cabbage, tomatoes, and tomato sauce.
- Season with salt and pepper.
- Bring to a boil then reduce to a simmer.
- Simmer for 15 minutes or until cabbage is softened, but not mushy.
Nutrition Facts : Calories 157.6, Fat 7.4, SaturatedFat 2.4, Cholesterol 10.3, Sodium 909.8, Carbohydrate 20.3, Fiber 6.4, Sugar 12.5, Protein 6.2
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
MELTING CABBAGE
Raw cabbage is often the star of coleslaw, but when slow-cooked in a tomato-y white wine sauce, this vegetable is transformed into something else entirely-it's melt-in-your-mouth delicious! A bit of Parmesan rind adds umami to the sauce (it's a classic Italian trick). Serve this quick one-skillet recipe as a side dish or the main event.
Provided by Food Network Kitchen
Time 1h5m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F.
- Melt the butter in a large cast-iron skillet over medium-high heat. Add the fennel, 1/2 teaspoon salt and a few grinds of black pepper and cook, stirring occasionally, until the fennels is softened and just starting to turn golden brown, about 5 minutes. Add the garlic and thyme and cook, stirring, until just fragrant, about 1 minute.
- Nestle the cabbage quarters, cut-sides down, in the pan and cook without disturbing until just softened and starting to caramelize, about 4 minutes. Flip with tongs and repeat on the other cut sides.
- Meanwhile, whisk together the wine and tomato paste in a small bowl until combined. Add it to the skillet along with the Parmesan rind and red pepper flakes. Bring the sauce to a boil, then transfer the skillet to the oven.
- Roast until the sauce is thickened and reduced by half, and the cabbage is caramelized and tender, about 40 minutes. Sprinkle with the grated Parmesan and return to the oven. Cook just until the cheese has melted, about 3 minutes. Top with the reserved fennel fronds and serve immediately, spooning the sauce over the cabbage.
CABBAGE SOUP
This comforting soup is an updated version of the recipe called for in the Cabbage Soup Diet, a fad weight-loss plan from the 90's. Even if you aren't looking to eat it for a week straight like the plan dictates, a batch of this low-fat, low-calorie soup made with 8 different veggies is always good to have on hand.
Provided by Food Network Kitchen
Categories main-dish
Time 1h30m
Yield 10 to 12 servings
Number Of Ingredients 14
Steps:
- Heat the oil in a large, heavy-bottomed pot over medium-high heat, until shimmering. Add the mushrooms and cook, stirring, until soft and brown, about 5 minutes. Add the onions and cook stirring, until soft and golden, about 8 minutes. Add the celery, carrots, peppers and garlic and cook, stirring, until the vegetables begin to brown and become fragrant, about 5 minutes. Stir in the soy sauce, garlic and onion powder, 2 teaspoons salt and 1 teaspoon pepper.
- Add the cabbage to the pot and stir until it begins to wilt, about 2 minutes. Pour in the crushed tomatoes, chicken broth and 1 cup water. Stir to combine. Bring to a boil then reduce to a simmer and cook until the cabbage is tender, 30 to 45 minutes. Season with salt and pepper.
Nutrition Facts : Calories 90, Fat 3 grams, SaturatedFat 0 grams, Cholesterol 0 milligrams, Sodium 665 milligrams, Carbohydrate 13 grams, Fiber 4 grams, Protein 4 grams, Sugar 7 grams
STUFFED CABBAGE ROLLS WITH TOMATO SAUCE
Provided by Food Network Kitchen
Categories main-dish
Time 2h15m
Yield 4 to 6 servings
Number Of Ingredients 23
Steps:
- Make the cabbage rolls: Combine the bread and milk in a small bowl and soak 5 minutes. Squeeze the excess milk from the bread and transfer to a large bowl. Add the pork, beef, parmesan, eggs, parsley, cognac, oregano, garlic, nutmeg, 1 1/4 teaspoons salt and 1/4 teaspoon pepper; mix with your hands until combined. Cover with plastic wrap and refrigerate at least 30 minutes or up to 1 day.
- Meanwhile, bring a large pot of lightly salted water to a boil and fill a large bowl with ice water. Carefully separate the cabbage leaves (you will need 12 large leaves, or you can use 2 small leaves to make a large one). Working in batches, blanch the leaves until pliable, about 45 seconds, then remove with tongs and transfer to the ice water. Remove from the ice water, shake dry, then layer between paper towels to soak up the excess moisture. Trim the tough center stem from the bottom of each leaf.
- Shape the meat mixture into twelve 4-inch-long sausages. Lay out a cabbage leaf, then put a sausage on top lengthwise. Fold in the short ends of the leaf, then tightly roll up the leaf like a burrito. Repeat with the remaining cabbage leaves and sausages. Transfer the rolls to a plate and refrigerate until ready to cook.
- Fit a large, wide pot with a steamer insert and fill with 2 inches of water; bring the water to a boil. Arrange the cabbage rolls in the steamer insert, cover and reduce the heat to medium low; steam until the filling is cooked through, about 45 minutes.
- Meanwhile, make the sauce: Heat the butter in a saucepan over medium heat. Add the onion, garlic and red pepper flakes and cook, stirring occasionally, until the onion is soft, about 6 minutes. Add the cognac and simmer until almost evaporated, about 2 minutes. Add the tomatoes, 1 1/2 cups water, the oregano and 3/4 teaspoon salt; bring to a simmer and cook until slightly thickened, about 30 minutes. Transfer to a blender and puree until mostly smooth, then return to the pot; thin with up to 1/2 cup hot water, if desired. Season with salt. Bring just to a simmer and stir in a splash of cognac.
- Serve the cabbage rolls topped with the sauce, parmesan and parsley.
CREAMY POTATOES WITH CABBAGE
Provided by Giada De Laurentiis
Categories side-dish
Time 45m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat a medium Dutch oven over medium heat. Add 1/4 cup of the oil to the pan along with the garlic and onions. Season with 1/2 teaspoon salt. Cook the onions slowly, stirring often with a wooden spoon, until they are soft and tender, about 8 minutes. Add the cabbage and an additional 1/2 teaspoon salt and stir to combine. Cook until the cabbage wilts, about 2 minutes. Stir in the potatoes and enough broth to cover the mixture. Season with 1 teaspoon salt. Bring the mixture to a simmer and cook, stirring often, until the liquid is reduced by half, the potatoes are tender and the cabbage is silky and soft, 30 to 35 minutes. Using a potato masher or a whisk, crush the mixture until it loosely resembles the consistency of mashed potatoes. Stir in the remaining 1/4 cup oil and serve sprinkled with chives.
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.
VALERIE'S STUFFED CABBAGE
Provided by Valerie Bertinelli
Categories main-dish
Time 2h5m
Yield 12 rolls
Number Of Ingredients 14
Steps:
- Bring a large pot of salted water to a boil. Preheat the oven to 350 degrees F.
- Heat a sauté pan over medium-high heat. Add 1 tablespoon olive oil and swirl to coat the pan. Add the cauliflower rice, 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring occasionally, until the cauliflower rice has started to soften, about 3 minutes. Turn the heat off and let cool to room temperature.
- Line a baking sheet with paper towels. Use a paring knife to remove the core from the cabbage. Place the cabbage in the boiling water. Use a rubber spatula to slide under the outer leaf of cabbage and carefully separate it from the head. Use tongs to remove the cabbage leaf to the lined baking sheet. Continue removing leaves in this manner until you have 12. Turn the heat off and reserve the remainder of the cabbage for another use. Set aside the cabbage leaves to cool slightly.
- Add the ground turkey, cauliflower rice, tomatoes, basil, Italian seasoning, egg, onions and 2 tablespoons parsley to a large bowl. Grate 2 cloves of garlic directly into the bowl and sprinkle the mixture with 1 teaspoon salt and 1/2 teaspoon pepper. Use clean hands to mix the ingredients together until they are well combined. Set aside the mixture.
- Add the tomato purée, onion powder, remaining 2 tablespoons olive oil, 1/2 teaspoon salt and 1/4 cup water to a 4-cup measuring cup. Grate the remaining 2 cloves of garlic directly into the measuring cup. Use a fork to whisk the mixture until it is well combined. Pour half of the mixture into the base of a 9-by-13-inch baking dish. Set aside the baking dish and reserved sauce.
- Place one blanched cabbage leaf on a clean work surface. Use a paring knife to cut a V-shaped notch at the base of the cabbage leaf to remove the thick rib. Spoon 1/3 cup meat mixture in the top third of the cabbage leaf. Roll the top of the cabbage leaf over the meat mixture, then fold the sides in, and continue rolling in a continuous motion to create a roll. Place the roll, seam-side down, in the prepared baking dish. Continue the process with the remaining 11 cabbage leaves.
- Pour the remaining sauce over the cabbage rolls. Cover the baking dish tightly with foil and transfer to the oven to bake until the meat is cooked through, 55 minutes to 1 hour.
- Garnish with the remaining tablespoon chopped fresh parsley. Serve with the extra sauce spooned over the cabbage rolls.
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
CABBAGE AND POTATO BAKE
Steps:
- Preheat the oven to 375 degrees F.
- Rinse the cabbage under cold running water and remove the tough outer leaves. Cut the cabbage into quarters and remove the hard core. Cut the cabbage quarters into halves and place, rounded side down, in a roasting pan.
- Cut the potatoes in half crosswise and peel. Cut the peeled potato halves into quarters, and arrange in the roasting pan, alternating with the cabbage pieces.
- Fry the bacon in a heavy medium skillet for 7 minutes. Add the sliced onions, salt, and black pepper to the pan and cook until soft, about 5 minutes. Evenly distribute the bacon mixture and pan drippings over the vegetables, then pour the chicken stock on top. Tightly cover the pan with aluminum foil and bake for 1 1/2 hours.
- Remove the pan from the oven and allow to sit, covered, for 15 minutes before serving. Serve the vegetables with the bacon and broth spooned over them.
BEEF WITH CABBAGE AND TOMATOES
Make and share this Beef With Cabbage and Tomatoes recipe from Food.com.
Provided by Boomette
Categories One Dish Meal
Time 50m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Heat oil in a large saucepan.
- Cook onions 5 minutes, at medium heat, until lightly golden.
- Add ground beef and keep cooking 8 to 10 minutes, while breaking it with a fork, until no more pink.
- Add cabbage and keep cooking 4 to 5 minutes.
- Add tomatoes, tomato juice, soy sauce, oregano, basil, italian seasoning and tabasco. Add pepper to taste.
- Keep cooking 10 minutes, stirring from time to time, until the cabbage is cooked. (I let mine cook maybe 30 minutes, maybe it all depends on the size of the cabbage).
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.
GROUND BEEF AND CHOPPED CABBAGE
This is a hearty meal that's easy to make and keeps well. I use a slotted spoon to serve it with rice and sweet cornbread.
Provided by slygusa
Categories 100+ Everyday Cooking Recipes
Time 45m
Yield 10
Number Of Ingredients 10
Steps:
- Heat olive oil in a large heavy pot or a 6-quart Dutch oven over medium heat. Cook and stir onion in hot oil until translucent, about 5 minutes.
- Break ground beef into small chunks and add to the pot; cook and stir, continuing to break the beef into smaller pieces, until the beef is completely browned, 5 to 7 minutes.
- Season beef mixture with garlic powder, red pepper flakes, Italian seasoning, and a dash of salt. Stir cabbage, diced tomatoes, and tomato sauce with the beef mixture; bring to a boil, reduce heat to low, and cook mixture at a simmer until cabbage is fork-tender, about 25 minutes. Season with salt and pepper.
Nutrition Facts : Calories 178 calories, Carbohydrate 8.7 g, Cholesterol 42.6 mg, Fat 9.7 g, Fiber 2.8 g, Protein 13.3 g, SaturatedFat 3.5 g, Sodium 204.4 mg, Sugar 5.1 g
SPICED TOMATO AND CABBAGE SLAW
Provided by Opal L. Nutt
Categories Salad Tomato Vegetable Side Quick & Easy Wheat/Gluten-Free Dinner Lunch Summer Cabbage Jalapeño Bon Appétit Minnesota Fat Free Vegan Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 6 to 8
Number Of Ingredients 14
Steps:
- Mix first 5 ingredients in large bowl. Add salt; toss. Let mixture stand 1 hour. Rinse cabbage mixture thoroughly to remove excess salt. Drain. Return to bowl.
- Combine all remaining ingredients in heavy medium saucepan. Stir over low heat until sugar dissolves and mixture is hot; do not boil. Pour dressing over cabbage and mix to coat. Let slaw stand 1 hour. (Can be prepared up to 2 days ahead. Cover and refrigerate.) Drain slaw before serving.
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
MOM'S CABBAGE SOUP
On rainy days, I often want comfort food-something to warm my belly and my soul! This very easy cabbage soup recipe is something my mother would make for me on days just like this. Her version has a ham hock, but you can use kielbasa instead, or go no-meat, the way I did.
Provided by Food Network
Categories main-dish
Time 55m
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- For the soup: Heat the olive oil in a stockpot over medium heat. Add the onion, celery, carrots and garlic and cook, stirring often, until the onions are translucent (not browned), about 8 minutes. Add salt, black pepper and crushed red pepper flakes to your desired preference. Then stir in the fresh tomatoes, canned tomatoes and vegetable stock and bring the entire mixture to a boil.
- Once boiling, stir in the cabbage and beans and keep it simmering, stirring occasionally, until the cabbage is tender, 35 to 40 minutes. Add more stock or water if you prefer more liquid and taste and season with more salt and pepper, if necessary. When finished, sprinkle over and stir in the parsley for color and flavor.
- Ladle the soup into bowls and serve with crostini or garlic bread, if desired.
- For the crostini: Preheat your oven to 350 degrees F.
- Place the bread slices on a baking sheet. Brush the tops with olive oil. You can also smear minced garlic over the top, if desired.
- Bake until crunchy and golden brown, 15 to 20 minutes. Take the crostini out of the oven, drizzle the tops with olive oil and sprinkle sea salt over the top.
FRESH CABBAGE AND TOMATO SALAD
This recipe was in a brochure from our Health Insurance Company. It sounded good so I tried it and we liked it very much. It is a heart healthy recipe from the National Heart, Lung and Blood Institute. Guess that can't hurt...lol. You can make more of the dressing if you like extra flavor from that. We made a double batch of the dressing. Cook time is chill time if you want it chilled, but other than that there is no actual cooking time. Use a small head of cabbage. I couldn't get the software to let me reflect that in the directions or the ingredients.
Provided by OceanLuvinGranny
Categories Vegetable
Time 25m
Yield 1 salad, 6-8 serving(s)
Number Of Ingredients 11
Steps:
- In large bowl mix together the veggies.
- In another bowl, mix together the res of the ingredients and pour over veggies.
Nutrition Facts : Calories 90.4, Fat 4.8, SaturatedFat 0.7, Sodium 61.5, Carbohydrate 11.7, Fiber 4.5, Sugar 7.2, Protein 2.8
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
More about "cabbage in tomatoes recipes"
10 BEST STEWED CABBAGE WITH TOMATOES RECIPES | YUMMLY
CABBAGE IN TOMATO SAUCE - MAKING FOOD WITH LOVE
From nikibfood.com
BEST STUFFED CABBAGE WITH TOMATO SAUCE RECIPES | BAKING ...
From foodnetwork.ca
STIR FRY CABBAGE AND TOMATOES (STEWED ... - COOKING WITH RIA
From cookingwithria.com
CABBAGE AND TOMATO JUICE RECIPES (69) - SUPERCOOK
From supercook.com
CABBAGE, TOMATO AND VEGETABLE SOUP RECIPE - FOOD NEWS
From foodnewsnews.com
SWEET & SOUR CABBAGE AND TOMATO SOUP WITH RICE - A MEAL IN ...
From family-friends-food.com
JAMAICAN STEAMED CABBAGE RECIPE | JAMAICAN FOODS AND ...
From jamaicanfoodsandrecipes.com
CABBAGE TOMATO HONEY DRINK - MISS CHINESE FOOD
From misschinesefood.com
BULGOGI CABBAGE ROLLS SMOTHERED IN SPICY GOCHUJANG TOMATO ...
From foodnetwork.ca
TOMATOES WITH CABBAGE RECIPE BY MICROWAVERINA | IFOOD.TV
From ifood.tv
CABBAGE CASSEROLE RECIPE WITH TOMATO SOUP - FOOD RECIPE
From foodrecipe.news
TOMATO AND CABBAGE RECIPES | SPARKRECIPES
From recipes.sparkpeople.com
TOMATO CABBAGE STEW (PARADICSOMOS KáPOSZTA) - OFFBEAT BUDAPEST
From offbeatbudapest.com
OUR CROPS - TOP TOMATO FOODS
From toptomatofoods.com
VEGAN CABBAGE, TOMATO AND SPRING ONION STIR-FRY - HEALTHY ...
From healthyfood.com
CABBAGE ROLL CASSEROLE - THE SEASONED MOM
From theseasonedmom.com
ROASTED CABBAGE WITH TOMATOES - SO DAMN DELISH
From sodamndelish.com
BRAISED CABBAGE & TOMATO - FOODS AND DIET
From foodsanddiet.com
QUICK CABBAGE WITH TOMATOES RECIPE - FOOD NEWS
From foodnewsnews.com
TOMATO CABBAGE SOUP - FEELGOODFOODIE
From feelgoodfoodie.net
CABBAGE - TOP TOMATO FOODS
From toptomatofoods.com
CABBAGE AND TOMATO SALAD - FOOD REFERENCE SALAD RECIPES
From foodreference.com
KIELBASA, TOMATOES AND CABBAGE - FOODS AND DIET
From foodsanddiet.com
10 BEST CABBAGE SAUSAGE TOMATOES RECIPES | YUMMLY
From yummly.com
TURKISH FOOD & RECIPES: CABBAGE WITH TOMATOES (DOMATESLI ...
From turkishfoodandrecipes.com
STEAMED COD WITH CABBAGE IN A SPANISH TOMATO SAUCE ... - FOOD
From myhumblekitchen.com
EASY BAKED CABBAGE WITH TOMATO - ANNELINA WALLER
From annelinawaller.com
#30-minutes-or-less #time-to-make #course #main-ingredient #preparation #low-protein #healthy #side-dishes #vegetables #dietary #low-cholesterol #low-saturated-fat #low-calorie #low-carb #healthy-2 #low-in-something
You'll also love