Food & Cooking Recipes Quick & Easy Recipes Quick Cabbage with Tomatoes 3.6 (13) 2 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Servings: 4 This simple cooked cabbage dish goes well with steak, pork tenderloin, or egg noodles. Ingredients 2 tablespoons unsalted butter 1 small green cabbage, halved, cored, and cut lengthwise into ½-inch wedges ½ cup water Coarse salt and ground pepper 1 pint cherry tomatoes, halved 2 tablespoons red-wine vinegar ¼ cup roughly chopped fresh parsley Directions 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. Rate it Print