Best 10 Tomato Cabbage Salsa Crack Recipes

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**Savor the Delightful Fusion of Tomato Cabbage Salsa Crack: A Culinary Journey from Mexico to Asia**

Indulge in a tantalizing culinary adventure with Tomato Cabbage Salsa Crack, a unique and flavorful dish that harmoniously blends the vibrant zest of Mexican salsa with the crunchy freshness of Asian cabbage. This delectable appetizer, snack, or party favorite is sure to ignite your taste buds and leave you craving more. With its captivating combination of textures and flavors, Tomato Cabbage Salsa Crack is an irresistible treat that seamlessly merges the best of both worlds.

Our carefully curated collection of recipes offers a diverse range of variations, catering to various dietary preferences and culinary inclinations. From the classic Tomato Cabbage Salsa Crack, featuring a zesty blend of tomatoes, cabbage, and spices, to the tantalizing Avocado Salsa Crack, enriched with creamy avocado and a hint of lime, each recipe promises a unique gustatory experience.

For those seeking a vegan alternative, the Black Bean Salsa Crack is a delightful option, featuring protein-packed black beans and a medley of fresh vegetables. And for those with a sweet tooth, the Pineapple Salsa Crack offers a refreshing twist, combining the tanginess of pineapple with the spicy kick of salsa.

No matter your palate or dietary restrictions, our Tomato Cabbage Salsa Crack recipes guarantee an explosion of flavors and textures that will keep you coming back for more. So, gather your ingredients, prepare your taste buds, and embark on a culinary journey that celebrates the harmonious fusion of Mexican and Asian cuisines.

Here are our top 10 tried and tested recipes!

CABBAGE SALSA - MEXICAN COLESLAW



Cabbage Salsa - Mexican Coleslaw image

This delicious cabbage salsa is Mexican Pico De Gallo combined with fresh crunchy green cabbage and lemon or lime juice! An absolutely fabulous complement to almost any Mexican dish!

Provided by Kate

Categories     condiment     Salad

Time 15m

Number Of Ingredients 9

4 cups chopped or shredded cabbage
2 cups diced tomatoes
1/2 cup finely diced red onion
1/4 cup finely diced jalapeno pepper
1/4 cup fresh squeezed lemon juice
2 cloves finely diced or minced garlic
1 tsp seasoned salt (or more to taste)
pinch ground cayenne pepper
1 Tbsp fresh chopped cilantro

Steps:

  • Finely dice red onion, tomatoes, jalapeño, garlic, and cilantro and add to medium sized mixing bowl.
  • Add lemon or lime juice, salt, a pinch of cayenne pepper, and seasoned salt and stir to combine.
  • Chop or shred green cabbage and add to pico de gallo mixture. Stir to combine and serve.

Nutrition Facts : Calories 21 kcal, Carbohydrate 5 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 307 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving

SMOKED TOMATO SALSA



Smoked Tomato Salsa image

Provided by Food Network

Categories     condiment

Time 2h40m

Yield 1.5 quarts

Number Of Ingredients 8

15 Roma tomatoes, halved
One 7-ounce can chipotles in adobo sauce
1 1/2 tablespoons salt
1 tablespoon ground pepper
20 cloves (1 1/2 cups) roasted garlic
2 bunches fresh cilantro
2 jalapenos, stems removed and cut into fours
Juice of 2 limes

Steps:

  • For the smoked tomatoes: Preheat a smoker for cooking at 225 degrees F. Place tomatoes in a pan in the smoker and let smoke, 2 hours.
  • For the salsa: Add the smoked tomatoes, chipotles, salt, pepper, roasted garlic, cilantro, jalapenos, lime juice and 1 cup water to a food processor. Pulse until ingredients are combined and salsa is chunky.

TOMATO & CABBAGE SALSA "CRACK" RECIPE - (4.5/5)



Tomato & Cabbage Salsa

Provided by lindaauman

Number Of Ingredients 10

1 gallon ripe tomatoes, peeled and cut up
1 small head cabbage, chopped
6 medium onions, chopped
6 jalapeños, chopped
3 bell peppers, chopped
3 tablespoons ground black pepper
3 tablespoons salt
4 tablespoons prepared mustard
3 cups apple cider vinegar
2 cups sugar

Steps:

  • Combine all ingredients in large pot. Cook until well done, about 45 minutes. Use an immersion blender to preferred consistency. Put in sterile pint jars with 1/2 inch head space. Process in water bath canner for 15 minutes. Makes about 14 pints. Note: Sometimes I use my "stovetop smoker" to smoke about 1/4 of the tomatoes; just wash, cut out the stem, and stack in the smoker! This adds a little smokey flavor to the salsa.

FRESH TOMATO SALSA RECIPE - (4.6/5)



Fresh Tomato Salsa Recipe - (4.6/5) image

Provided by á-46991

Number Of Ingredients 5

3 large tomatoes, chopped
1/4 cup red onions, finely chopped
1/4 cup fresh cilantro, chopped
1 jalapeño pepper, finely chopped
1/4 cup KRAFT Italian Dressing

Steps:

  • Combine tomatoes, red onions, cilantro, jalapeno, and Italian dressing. Stir until well combined. Serve with your chip of choice.

UNSTUFFED CABBAGE SOUP RECIPE - (4.4/5)



Unstuffed Cabbage Soup Recipe - (4.4/5) image

Provided by corvettemary

Number Of Ingredients 12

1 pound ground beef
1 large onion, diced
4 cloves garlic, minced
1 quart stewed tomatoes OR 2 15 oz. cans stewed or diced tomatoes
6 C. water
1 C. white or brown rice
1 large can tomato sauce
1/3 C. ketchup
2 T. Worcestershire sauce
1 t. chili powder
1 small head of cabbage OR 1/2 large head shredded OR 1 bag of cole slaw mix
OPTIONAL: 1 can Rotel original diced tomatoes with jalapenos

Steps:

  • Brown ground beef with onion and garlic until no longer pink. Add tomatoes, water, rice, tomato sauce, ketchup, Worcestershire sauce and chili powder. Simmer for 15 minutes. Add cabbage and simmer for another 30 minutes until cabbage is cooked through. Salt and pepper to taste. If you like it hot, add 1 can of Rotel tomatoes.

PICO DE GALLO WITH CABBAGE (MEXICAN COLESLAW)



Pico de Gallo with Cabbage (Mexican Coleslaw) image

It took a while to get this perfected so it tastes just like our favorite Mexican restaurant. This is a great change up to the ordinary chips and salsa. It goes great with chips or as a quesadilla topping. It's different from your typical Mexican fare, but it is fantastic. This is a pretty forgiving recipe and you can adjust ingredients to your liking. You can add more cilantro, onion or jalapeno depending on your tastes. You can eat this right away but it is best after you have given the flavors an hour or two to blend. For those that don't like it too hot, La Costena® brand makes a great pickled jalapeno that has lots of flavor and not too much heat.

Provided by mommy

Categories     Salad     Coleslaw Recipes     No Mayo

Time 1h20m

Yield 10

Number Of Ingredients 11

1 head cabbage, shredded
5 Roma (plum) tomatoes, diced
¼ red onion, diced, or more to taste
¼ cup pickled jalapeno slices, diced and juice reserved
¼ cup chopped fresh cilantro, or to taste
7 tablespoons lime juice
3 tablespoons red wine vinegar
¼ teaspoon chili powder
¼ teaspoon ground black pepper
¼ teaspoon salt
⅛ teaspoon cayenne pepper, or more to taste

Steps:

  • Combine cabbage, tomatoes, red onion, jalapeno slices, 2 tablespoons juice from jalapenos, cilantro, lime juice, vinegar, chili powder, black pepper, salt, and cayenne pepper in a bowl; refrigerate for flavors to blend, 1 to 2 hours.

Nutrition Facts : Calories 41.8 calories, Carbohydrate 9.8 g, Fat 0.2 g, Fiber 3.6 g, Protein 1.9 g, SaturatedFat 0.1 g, Sodium 139.3 mg, Sugar 5 g

CABBAGE SALSA



Cabbage Salsa image

This is a mild salsa that you can heat up with how ever many peppers you wish to add. The cabbage absorbes the flavors of all the other ingredients. This is a great party food. Cook time is the chilling time.

Provided by MelodyOHare

Categories     Vegetable

Time 2h20m

Yield 10-12 serving(s)

Number Of Ingredients 9

8 plum tomatoes, diced into small pieces
1/2 red onion, diced
3 tablespoons chopped fresh cilantro
1/2 head red cabbage or 1/2 head green cabbage, cut into small pieces
1 clove garlic, minced
1 jalapeno pepper, diced
2 limes, juiced,use the juice,discard the fruit
1 teaspoon salt
1/2 teaspoon sugar

Steps:

  • Combine all ingredients.
  • Chill for a few hours.
  • Serve with tortilla chips.

THE BEST FRESH TOMATO SALSA



The Best Fresh Tomato Salsa image

Great with your favorite chips. Gets better as the flavors meld.

Provided by Cheryl Dressler

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Salsa Recipes

Time 20m

Yield 40

Number Of Ingredients 9

3 cups chopped tomatoes
½ cup chopped green bell pepper
1 cup onion, diced
¼ cup minced fresh cilantro
2 tablespoons fresh lime juice
4 teaspoons chopped fresh jalapeno pepper (including seeds)
½ teaspoon ground cumin
½ teaspoon kosher salt
½ teaspoon ground black pepper

Steps:

  • Stir the tomatoes, green bell pepper, onion, cilantro, lime juice, jalapeno pepper, cumin, salt, and pepper in a bowl. Serve.

Nutrition Facts : Calories 5 calories, Carbohydrate 1.1 g, Fiber 0.3 g, Protein 0.2 g, Sodium 25.1 mg, Sugar 0.6 g

SWEDISH CABBAGE ROLLS - DIANA RATTRAY RECIPE - (4.5/5)



Swedish Cabbage Rolls - Diana Rattray Recipe - (4.5/5) image

Provided by AzGrannie3

Number Of Ingredients 13

1 large head of cabbage, frozen, thawed
1 large egg, beaten
3 tablespoons milk
1/4 cup onion, finely chopped
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 to 1 1/4 pounds extra lean ground beef
1 cup cooked rice
1 can (8-ounces) tomato sauce
1 can (14.5-ounces) diced tomatoes, optional
1 tablespoon brown sugar
1 teaspoon lemon juice or cider vinegar
1 teaspoon Worcestershire sauce

Steps:

  • SLOW COOKER: Remove the leaves from the thawed head of cabbage. Alternatively, if you did not freeze the cabbage, bring a large pot of water to a boil. Carefully remove about 12 to 14 large leaves from a head of cabbage. Place the leaves in the water and boil for 2 to 4 minutes. Drain thoroughly. In a large bowl combine the beaten egg, milk, finely chopped onion, salt, pepper, ground beef, and cooked rice. Place about 1/4 to 1/3 cup of the beef and rice mixture in center of each cabbage leaf and form it into a cylinder shape. Fold in sides and roll ends over meat until completely rolled up. Secure with toothpicks, if desired. Place the stuffed cabbage rolls in the slow cooker. In another bowl combine the tomato sauce with the tomatoes, brown sugar, lemon juice or vinegar, and Worcestershire sauce. Pour over cabbage rolls. Cover and cook on LOW for 7 to 9 hours. STOVETOP: Prepare the cabbage rolls following the directions above. Place the cabbage rolls in a large, heavy Dutch oven or stockpot. Prepare the sauce and pour over the cabbage rolls. Bring to a boil over medium heat. Cover the pan, reduce the heat to low, and simmer for about 2 to 3 hours.

CABBAGE SALSA



Cabbage Salsa image

Cabbage in salsa... who knew?! This recipe is a delicious combination of flavors and we were all thrilled with the result.

Provided by Vicki Moser

Categories     Vegetable Appetizers

Number Of Ingredients 12

1 large head of cabbage
1 bunch green onions
1 bunch cilantro, fresh
6 jalapenos, fresh
1/4 c lemon juice
1 1/2 Tbsp garlic power
1 tsp cumin, ground
1 tsp salt
1 tsp white pepper
1 Tbsp red wine vinegar
6 roma tomatoes
2 avocados

Steps:

  • 1. Chop the cabbage to the desired size (I like mine a little chunky). Finely chop the cilantro by hand and add to the cabbage (Make sure to rinse the cilantro under water really good). I use a chopper to chop the green onions and jalapenos. The jalapenos need to be cleaned and sliced in half and all the seeds and membranes removed. Do not add any of the seeds or membranes until after you sample and see how hot the salsa is naturally. If the salsa is not too hot go ahead and add some of the seeds and membranes as needed.
  • 2. Add all the spices, lemon juice, and red wine vinegar. Mix together really well.
  • 3. Dice the tomatoes and avocados and fold them in last. If I make this recipe the night before I do not add the tomatoes and avocados until about one(1) hour before I serve the salsa. Do not mix to much as the tomatoes and avocados will become mushy. Serve with white corn chips. Enjoy!

Tips:

  • Choose ripe tomatoes: Use ripe, in-season tomatoes for the best flavor. If your tomatoes are not ripe, you can roast them in the oven to concentrate their flavor.
  • Use a variety of cabbages: Different types of cabbage will give your salsa different flavors and textures. Try using a combination of green cabbage, red cabbage, and Savoy cabbage.
  • Don't overcook the vegetables: The vegetables in your salsa should be crisp-tender, not mushy. Cook them just until they are tender, but still have a bit of a bite to them.
  • Season to taste: The amount of salt, pepper, and cumin you add to your salsa is a matter of personal preference. Start with a small amount and add more to taste.
  • Chill the salsa before serving: Chilled salsa is more refreshing and flavorful. Let it chill in the refrigerator for at least 30 minutes before serving.

Conclusion:

Tomato cabbage salsa crack is a delicious and easy-to-make snack or appetizer. It's perfect for parties, potlucks, or simply enjoying at home. With its vibrant colors and flavors, this salsa is sure to be a hit with everyone who tries it. So next time you're looking for a healthy and satisfying snack, give tomato cabbage salsa crack a try. You won't be disappointed!

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