CABBAGE, TOMATO AND VEGETABLE SOUP
This soup is inexpensive, easy, totally customizable, super healthy and, most importantly, really good. I have served it with crusty bread or a big scoop of brown rice right in the middle of the bowl. Also great with sour cream and hot sauce. Yum.
Provided by bunnybum
Categories Vegetable
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- saute the onion in the olive oil for five minutes in a big pot.
- add the garlic and saute for another three minutes. stir well.
- add the celery and carrots and saute for five more minutes. stir well.
- add the tomato paste, chili powder, basil, oregano and salt and pepper. stir well. saute for a few minutes until the mixtures gets very fragrant.
- add the crushed tomatoes, beef broth and cabbage. bring to a boil. stir well and let simmer for twenty minutes or until the veggies are cooked to your liking. enjoy!
CABBAGE, POTATO, AND TOMATO SOUP
A quick, budget-friendly soup that is great for using up extra vegetables in your cabinet or fridge. Serving this with crusty bread makes a great warming meal in wintertime. Add beef or chicken in with the vegetables for a heartier meal option.
Provided by ladykristianna
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Tomato Soup Recipes
Time 50m
Yield 10
Number Of Ingredients 12
Steps:
- Melt the butter in a large pot over medium-high heat. Cook and stir the onion, potatoes, celery, and garlic in the melted butter until the onion and celery are translucent, 5 to 7 minutes. Pour the water over the vegetable mixture; stir the chicken bouillon into the liquid until dissolved. Bring the mixture to a boil; cook at a boil until the potatoes are fork-tender, about 5 minutes.
- Stir the cabbage into the boiling liquid. Reduce heat to medium. Add the tomatoes with juices, ketchup, hot sauce, and Italian seasoning; stir to combine. Allow the mixture to simmer until the flavors have a chance to mix, about 15 minutes.
Nutrition Facts : Calories 144.4 calories, Carbohydrate 23.8 g, Cholesterol 12.3 mg, Fat 5 g, Fiber 4.3 g, Protein 3.5 g, SaturatedFat 3 g, Sodium 549.2 mg, Sugar 8.2 g
PORK CHOPS WITH CABBAGE 'N' TOMATO
You won't believe the great flavor in this dish from William Babrick of Washington, Indiana. Tomato and sweet red pepper make it a feast for your eyes and your stomach!
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- In a large nonstick skillet coated with cooking spray, brown pork chops. Remove and keep warm. In the same skillet, add the oil, onion and red pepper. Cook for 3-5 minutes or until vegetables are tender. Stir in the cabbage, tomato, broth, pepper, salt and paprika. , Return chops to the pan. Reduce heat; cover and simmer for 8-10 minutes or until a thermometer reads 160° and vegetables are tender. ,
Nutrition Facts : Calories 202 calories, Fat 7g fat (2g saturated fat), Cholesterol 55mg cholesterol, Sodium 286mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 3g fiber), Protein 24g protein. Diabetic Exchanges
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
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
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
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 AND BASIL SALAD
Provided by Jacques Pepin
Categories easy, salads and dressings, side dish
Time 10m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Cut the cabbage in half and remove the center rib. Shred as you would for coleslaw. You should have about 6 to 7 cups of lightly packed cabbage.
- For the dressing, combine the garlic, salt, pepper, mustard, vinegar and olive oil in a bowl, stirring with a whisk. Add the cabbage and stir. Just before serving, sprinkle the basil on top. The salad will develop more taste if made a few hours ahead.
Nutrition Facts : @context http, Calories 104, UnsaturatedFat 8 grams, Carbohydrate 5 grams, Fat 9 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 1 gram, Sodium 264 milligrams, Sugar 2 grams, TransFat 0 grams
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