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Quick Cabbage with Tomatoes


This simple cooked cabbage dish goes well with steak, pork tenderloin, or egg noodles.

  • Servings: 4

Source: Everyday Food, March 2011


  • 2 tablespoons unsalted butter
  • 1 small green cabbage, halved, cored, and cut lengthwise into 1/2-inch wedges
  • 1/2 cup water
  • Coarse salt and ground pepper
  • 1 pint cherry tomatoes, halved
  • 2 tablespoons red-wine vinegar
  • 1/4 cup roughly chopped fresh parsley


  1. 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.

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