Simmered Cabbage And Tomatoes

• 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

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.

butter, sweet onion, tomatoes, cider vinegar, sugar, garlic, salt, pepper, oregano, celery, green cabbage, cream cheese

Taken from www.food.com/recipe/simmered-cabbage-and-tomatoes-168001 (may not work)