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Cabbage and Tomato Saute PDF Print E-mail
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Tuesday, 28 May 2013 07:59

Printable Recipe

3 tablespoons butter
1 medium onion, chopped
2 stalks celery, sliced
1 medium head cabbage, chopped
1 (14.5 oz) can diced tomatoes
1 teaspoon salt
1 teaspoon chicken bouillon (I used Herb Ox)

     Melt butter in a Dutch oven or large pot.  Add onions and celery and saute over medium heat, stirring frequently, until softened - about 5 minutes.  Add remaining ingredients.  Stir to combine.  Cover and cook over medium heat stirring occasionally until cabbage is tender - about 30 minutes. 

Serves 6-8

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