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Edible Whole Foods: Cabbage and Tomatoes

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Cabbage and tomatoes dish created by Fred Thompson Cabbage and tomatoes dish created by Fred Thompson

Edible Piedmont Magazine's Fred Thompson creates a cabbage and tomatoes dish at Whole Foods in Durham.

Serves 8

8 cups cabbage that has been chopped in large chunks, about one head

2 cups chopped onion, about 2 large

2 (14.5 ounce cans) stewed tomatoes

1 (10.75 ounce can) condensed tomato soup

1 1/4 inch slice pancetta

2 teaspoons dried parsley

2 teaspoons dried thyme

2 teaspoons dried oregano

1 tub or packet of chicken stock seasoning or 1 block of chicken bouillon

1/4 teaspoon freshly ground black pepper

1/8 teaspoon celery seeds

Kosher salt to taste

Combine all the ingredients except the salt in your slow cooker. Cover and

cook on low for six hours but no more than 8. The cabbage should be

meltingly tender. Salt to taste and serve

Serve with: Braised corned beef brisket for St Paddy¹s Day, but this cabbage

is great alongside roast chicken, grilled pork chops, or a pot roast. Heck

the cabbage, with pinto beans and cornbread will take you back to the Old

South in a hurry.

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