Rating: 4.54 stars
338 Ratings
  • 5 star values: 222
  • 4 star values: 83
  • 3 star values: 27
  • 2 star values: 4
  • 1 star values: 2

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.

Recipe Summary test

prep:
15 mins
cook:
40 mins
total:
55 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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

200 calories; protein 4.4g; carbohydrates 23.1g; fat 11.9g; cholesterol 30.5mg; sodium 331.2mg. Full Nutrition
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Reviews (249)

Most helpful positive review

Rating: 5 stars
12/08/2004
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! Read More
(200)

Most helpful critical review

Rating: 3 stars
01/18/2011
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. Read More
(5)
338 Ratings
  • 5 star values: 222
  • 4 star values: 83
  • 3 star values: 27
  • 2 star values: 4
  • 1 star values: 2
Rating: 5 stars
12/07/2004
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! Read More
(200)
Rating: 5 stars
02/04/2004
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......... Read More
(149)
Rating: 5 stars
01/14/2004
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! Read More
(108)
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Rating: 5 stars
01/15/2007
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. Read More
(57)
Rating: 5 stars
01/27/2009
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! Read More
(35)
Rating: 5 stars
05/31/2006
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! Read More
(34)
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Rating: 4 stars
09/17/2006
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. Read More
(19)
Rating: 5 stars
02/14/2007
Very good. I added mushrooms and it was even better! Read More
(17)
Rating: 5 stars
04/16/2008
If I could give this recipe 10 stars I would. I had made this twice, and it is absolutely delicious! I am a cabbage lover, and now this is my favorite way of preparing and eating it. Only things I did different, I doubled the recipe to make a large pot, so I used 2 large cans of stewed tomatoes, ( I love tomatoes too) 2 heads of cabbage, and added a splash of olive oil. This turned out great! If you like a little more sauce or just love tomatoes, I recommend adding the extra stewed tomatoes. I served this over homemade mashed potatoes, and just served right out of a bowl without anything, and had many compliments. I could eat this dish every day! I will definitely use this recipe very often! Thanks Kim Read More
(16)
Rating: 3 stars
01/18/2011
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. Read More
(5)