Cabbage and tomato saute

    30 min

    This is an incredibly easy dish, which also tastes fantastic. Cabbage is sauteed with crumbled vegetarian burgers, tomatoes and seasonings. Enjoy as a main course or side dish.

    35 people made this

    Serves: 4 - 6

    • 450g finely chopped cabbage
    • 350g vegetarian burgers, crumbled
    • 2 (400g) tins whole plum peeled tomatoes
    • 1/2 tablespoon lemon juice
    • 1 tablespoon dark brown soft sugar
    • 15g chopped fresh dill
    • 1/2 teaspoon ground allspice
    • freshly ground black pepper to taste

    Prep:10min  ›  Cook:20min  ›  Ready in:30min 

    1. Heat a large frying pan over a medium heat. Stir in cabbage and let it cook 4 minutes; or until wilted and lightly browned.
    2. Stir vegetarian burger crumbles, tomatoes, lemon juice, dark brown soft sugar, dill, allspice and pepper into the mixture. Bring the mixture to the boil, cover and reduce the heat to low. Let the mixture simmer 5 minutes before serving.

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    Reviews in English (30)


    I really liked this dish but I would suggest a few changes: first, go scant on the brown sugar; second, add cumin! (about 3/4 tsp); third, only add 1 can Italian stewed tomatoes but also add 1 small fresh tomato (seeded & diced) with several sprinkles of Italian seasoning. Otherwise I followed the directions, served it over instant brown rice made with veggie broth, and topped with a dollop of fat free sour cream. My husband wouldn't eat it because he is for some reason adverse to slightly sweet entree dishes. I did not mind though because I got the leftovers!  -  31 May 2007  (Review from Allrecipes US | Canada)


    It was really great! I just thought it was a little too sweet. Next time I'll leave out the brown sugar.  -  27 May 2000  (Review from Allrecipes US | Canada)


    The blend of spices is very nice. I did not have fresh dill so I used a TB of dried dill weed. Instead of vegey burger crumbles, I used kidney beans. I liked it served over noodles or rice. Thanks for sharing. Buffin  -  09 Jul 2001  (Review from Allrecipes US | Canada)