Tomato Cabbage Tomaten Kohl Recipes

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.

Steps:

• In a large skillet, fry bacon over medium high heat until browned, turning once. Remove bacon from pan, reserving drippings, and place on paper towels.
• Stir water, sugar, onions, garlic, red pepper flakes, seasoned salt, and caraway seeds into drippings. Add cabbage, and gently stir. Cover, and cook over medium heat for 10 to 15 minutes.
• Add kielbasa to the pan. Cook, covered, for an additional 10 to 15 minutes. Crumble bacon over top, and serve hot.

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!

Steps:

• Brown meat, onion and garlic until meat is no longer pink and onion has turned clear.
• Drain grease from pan and discard.
• Add cabbage and cover.
• Cook until cabbage is clear.
• Add cheese and sour cream mixing well.
• Pour all into greased casserole and top with bread crumbs.
• Bake at 375 for 40 minutes.
• *NOTE: to freeze- make ahead or re-heat left overs: compliments of Chef Marie Alice:* I froze half of this when I originally made it. This freezes excellently and if anything tastes even better after! I reheated it by melting a little butter in a skillet and then crumbling the partially thawed casserole into it, cooking and stirring until it was heated through.

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.

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.

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).

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!