Simmered Cabbage and Tomatoes

A meatless cabbage skillet dish. This works in the crockpot, too. Just put everything in the crockpot at once EXCEPT the cream cheese and cook on low 6-8 hours or high for about 3 hours. Stir the cream cheese in when done.

• Ready In: 55 mins
• Serves: 8

Ingredients

• 4  tablespoons butter
• 1  medium sweet onion, coarsley chopped
• 1 (28 ounce) can crushed tomatoes
• 1  tablespoon cider vinegar
• 3⁄4 teaspoon sugar
• 2 -3  garlic cloves, crushed
• 1⁄2-1  teaspoon salt
• 1⁄4 teaspoon pepper
• 1⁄4 teaspoon oregano
• 1⁄4-1⁄2 teaspoon celery seed
• 1  head green cabbage, about 3 lbs, coarsley chopped
• 8  ounces cream cheese, cut into cubes

Directions

1. In a large, deep skillet, melt the butter over medium heat. Saute onions in the butter for about 5 minutes or until softening.
2. To the skillet, add the crushed tomatoes, vinegar, sugar, garlic, salt, pepper, oregano and clery seeds; stir well and bring to just a soft boil.
3. Place chopped cabbage on top (the skillet will be full, but the cabbage will wilt down); reduce heat to medium-low, cover tightly and simmer for 15 minutes.
4. Remove lid and stir. Replace lid and simmer for an additional 20-25 minutes, (stirring once halfway through) or until desired tenderness is reached. If it appears to drying, just add a little water/broth.
5. Turn off heat. Stir in the cream cheese; heat through and serve.
6. ***For Crockpot: Put everthing in the crockpot EXCEPT the cream cheese. Cook on low for 6-8 hours or high for about 3 hours (depends on how tender you like your cabbage). When done, stir in the cream cheese.