Type what you have

Ingredients

• ✓ cabbage
• ground beef
• onion
• salt
• water
• butter
• dry milk powder
• white sugar
• salt
• active dry yeast
• egg
• all-purpose flour

Instructions

1. 1 Heat a large skillet over medium-high heat; cook and stir ground beef and onion until beef is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Stir in cabbage and season with 1 teaspoon salt. Continue to cook and stir until cabbage is tender, about 20 more minutes. Set mixture aside to cool.
2. 2 Mix warm water and butter in a large bowl. Combine dry milk powder, sugar, 1 1/2 teaspoons salt, and yeast in another bowl; stir into butter mixture. Add egg and gradually stir in flour, 1/2 cup at a time, until dough is smooth.
3. 3 Roll dough out to 1/4-inch thick on a lightly floured surface; cut into 4-inch squares. Scoop beef mixture into each dough square. Bring corners of a dough square together at the top and pinch corners together to seal. Place on a baking sheet, seam-side down. Repeat with remaining beef mixture and dough. Cover rolls with a damp cloth and allow to rise for 20 minutes.
4. 4 Preheat the oven to 375 degrees F (190 degrees C).
5. 5 Bake in preheated oven until golden brown, about 20 minutes.

By klinnea

Ingredients

• ✓ cabbage
• cooking spray
• ground beef
• onion
• salt
• black pepper
• dinner roll

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Spray muffin cups with cooking spray.
2. 2 Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Stir onion into ground beef and saute until translucent, about 5 minutes. Add cabbage and reduce heat to low; cook and stir until cabbage has wilted slightly, about 5 minutes more. Pour mixture into colander to strain excess liquid and cool slightly.
3. 3 Spray a work surface with cooking spray. Flatten rolls into disc shape with a rolling pin; spoon 1 to 2 tablespoons of beef and cabbage filling onto each disc. Fold discs in half around filling, pressing edges together to seal. Gently place in muffin cups, spray tops with cooking spray, and poke with toothpick to allow venting.
4. 4 Cook cabbage pockets in preheated oven until dough is browned, 25 to 45 minutes.

By Niki Frick

Ingredients

• ✓ cabbage
• oil
• corned beef
• potato
• carrot
• onion
• salt
• pepper
• egg roll wrapper

Instructions

1. 1 Heat oil in a deep-fryer to 375 degrees F (190 degrees C).
2. 2 Mix shredded corned beef, cabbage, potatoes, carrot, and onion in a medium bowl. Season with salt and pepper to taste. Lay egg roll wrappers out on a clean dry surface a few at a time. Place about 1/2 cup of the mixture into the center of each wrap. Roll up into logs according to the directions on the package. Wet the edge with water to seal.
3. 3 Fry rolls a few at a time, turning if necessary, until golden, about 5 minutes. Remove from hot oil to drain on paper towels.

By Nicolle Morrison

Ingredients

• ✓ cabbage
• ground pork
• ground ginger
• garlic powder
• carrot
• all-purpose flour
• water
• peanut oil
• egg roll wrapper
• sesame seed

Instructions

1. 1 Gather the ingredients.
2. 2 Season pork with ginger and garlic powder in a large bowl; mix until thoroughly combined. Place pork in a medium skillet over medium heat. Cook and stir until pork is browned and crumbly, 5 to 7 minutes.
3. 3 Combine cooked pork, cabbage, and carrots in a large bowl; mix until egg roll filling is well combined. Mix four and water together in a small bowl until a paste forms.
4. 4 Heat oil in a large skillet to about 375 degrees F (190 degrees C) or medium high heat. While oil is heating, prepare egg rolls: Lay one egg roll wrapper on a work surface with one corner pointed toward you like a diamond. Place about 1/4 to 1/3 cup of the filling in the center of the wrapper.
5. 5 Fold the bottom corner up and over the filling. Fold the left and right corners in toward the center. Push the egg roll away from you and roll toward the top corner.
6. 6 Brush a bit of the flour paste over the inside of that corner to help seal the egg roll.
7. 7 Fry egg rolls in the hot oil, turning occasionally, until golden brown and crispy, 5 to 8 minutes. Remove from oil and drain on paper towels or rack.
8. 8 Place egg rolls on a serving plate and sprinkle sesame seeds over top.

By Angela Hamilton

Ingredients

• ✓ cabbage
• sesame oil
• carrot
• shrimp
• green onion
• shiitake mushroom
• soy sauce
• hoisin sauce
• bean sprout
• spring roll wrapper
• peanut oil

Instructions

1. 1 Heat sesame oil in a large skillet over medium-high heat. Add coleslaw mix; cook 2 minutes. Add shrimp, green onions, mushrooms, and soy sauce; cook 4 minutes. Off heat, stir in hoisin sauce; cool 5 minutes. Fold in bean sprouts.
2. 2 Lay 1 spring roll wrapper on a work surface with a point facing you, like a diamond. Place about 1 teaspoon shrimp mixture in center of the wrapper; fold bottom of the wrapper over filling. Roll up tightly to keep spring roll firm. Fold sides of the wrapper over filling. Brush top edge of wrapper with water. Roll up tightly to the edge; seal. Place roll, seam-side down, on a plate or baking sheet until ready to fry. Repeat with remaining wrappers and filling.
3. 3 Heat 2 inches peanut oil in a large, heavy-bottomed pot to 350 degrees F (175 degrees C).
4. 4 Lower 1/2 spring rolls carefully into hot oil; fry until lightly golden, about 3 minutes. Transfer to a paper-towel-lined plated with a slotted spoon to drain. Repeat with remaining 1/2 spring rolls.

By Soup Loving Nicole

Ingredients

• ✓ cabbage
• water
• soy sauce
• white sugar
• tapioca flour
• mirin
• tater drum
• vegetable oil
• squid
• fish flakes
• mayonnaise
• soy sauce
• seaweed

Instructions

1. 1 Teriyaki Sauce: In a pot, boil water and add Japanese soy sauce until re-boiled. Add the sugar and mirin. Add the tapioca flour in small batches until thickened, whisk smooth.
2. 2 Potato Bites: Preheat oil in a fryer or a deep pan to 350 degrees F. Fry tater drums according to packaging or approximately 3 minutes.
3. 3 In a skillet, heat oil, add the squid and cabbage. Saute with Japanese Soy Sauce until light-brown color, place on the plate.
4. 4 Place the prepared tater drums, followed by the 1/3 cup teriyaki sauce, and mayonnaise on top of squid/cabbage plating. Then sprinkle fish flakes and seaweed. Serve.

By Potato Goodness

Ingredients

• ✓ cabbage
• wonton wrapper
• ground beef
• shrimp
• soy sauce
• oyster sauce
• bean sprout
• green onion
• celery
• garlic
• monosodium glutamate
• vegetable oil

Instructions

1. 1 Place cabbage, bean sprouts, celery, and green onions in a large wok and stir-fry over high heat until vegetables cook down (add a little water if necessary). Mix in shrimp, stir-fry until cooked.
2. 2 In a large skillet, brown ground meat. Drain grease and add the meat to the vegetable and shrimp mixture. Continue to fry over high heat; add oyster sauce, soy sauce, garlic, and MSG. When well blended, remove the mixture from heat.
3. 3 Place a tablespoon of the meat and seafood mixture (or more, depending on how large your wonton skins are) into the center of each wonton skin. Fold the wonton skin over to make a package of the meat mixture inside, and seal the skin closed by dipping your finger in a little water and pressing the ends together to make egg rolls.
4. 4 Fry the egg rolls in 1/4 inch vegetable oil until golden brown.

By Donna

Ingredients

• ✓ cabbage
• ground beef
• ground pork
• vegetable oil
• bean sprout
• celery
• green onion
• soy sauce
• cornstarch
• sesame oil
• salt
• black pepper
• wonton wrapper
• egg

Instructions

1. 1 Heat a large skillet over medium-high heat. Cook and stir beef and pork in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Transfer meat mixture to a large bowl, breaking up any large chunks with a wooden spoon.
2. 2 While the meat is cooking, place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cabbage, cover, and steam until tender, 2 to 4 minutes.
3. 3 Heat oil in a deep-fryer or large saucepan to 360 degrees F (182 degrees C).
4. 4 Mix cabbage, bean sprouts, celery, green onion, soy sauce, cornstarch, sesame oil, salt, and pepper into meat mixture. Spoon mixture into the center of each wonton wrapper. Brush beaten egg onto two edges of each wrapper and fold wrapper around filling, sealing the edges together.
5. 5 Working in batches, fry wontons in hot oil until browned, 3 to 5 minutes. Finish filling and forming remaining wontons while each batch cooks. Drain cooked wontons on a paper towel-lined plate.

By rchaeg3

Ingredients

• ✓ cabbage
• ground pork
• green onion
• ginger root
• water chestnut
• salt
• white sugar
• sesame oil
• wonton wrapper
• vegetable oil
• water
• chili oil
• soy sauce
• rice vinegar

Instructions

1. 1 Crumble pork into a large, deep skillet. Cook over medium high heat until evenly brown. Drain and set aside.
2. 2 To make the filling: Mix browned pork, cabbage, green onion, ginger, water chestnuts, salt, sugar and sesame oil together in a medium bowl until well combined; cover and chill mixture in the refrigerator for 6 to 8 hours, or overnight.
3. 3 Place a tablespoon of the pork mixture into each wonton wrapper. Fold the wrappers, and seal the edges with a moistened fork.
4. 4 Heat 3 tablespoons vegetable oil in a large, deep skillet, over medium high heat. Place pot stickers into hot oil seam-side up. Heat 30 seconds to a minute. Pour water into the skillet. Gently boil until oil and water begins to sizzle, about 7 to 8 minutes. Add remaining oil; continue to cook pot stickers until bottoms begin to brown. Transfer pot stickers to a warm serving platter.
5. 5 To make the dipping sauce: Mix chili oil, soy sauce, and vinegar together in a small serving bowl. Taste and adjust proportions to taste.
6. 6 Serve warm pot stickers with dipping sauce.

By SAILIN

Ingredients

• ✓ cabbage
• vegetable oil
• egg
• carrot
• pork
• bamboo shoot
• wood ear mushroom
• green onion
• soy sauce
• salt
• sugar
• monosodium glutamate
• egg roll wrapper
• egg white
• oil

Instructions

1. 1 Heat 1 teaspoon vegetable oil in a wok or large skillet over medium heat. Pour in beaten eggs and cook, without stirring, until firmed up. Flip eggs over and cook for an additional 20 seconds to firm the other side. Set egg pancake aside to cool, then slice into thin strips.
2. 2 Heat remaining vegetable oil in a wok or large skillet over high heat. Stir in cabbage and carrot; cook for 2 minutes to wilt. Add pork, bamboo shoots, mushroom, green onions, soy sauce, salt, sugar, and MSG; continue cooking until vegetables soften, about 6 minutes. Stir in sliced egg, then spread the mixture out onto a pan, and refrigerate until cold, about 1 hour.
3. 3 To assemble the egg rolls: Place a wrapper onto your work surface with one corner pointing towards you. Place about 3 tablespoons of cooled filling in a heap onto the bottom third of the wrapper. Brush a little beaten egg white onto the top two edges of the wrapper, then fold the bottom corner over the filling and roll firmly to the halfway point. Fold the left and right sides snugly over the egg roll, then continue rolling until the top corners seal the egg roll with the egg white. Repeat with remaining egg roll wrappers, covering finished egg rolls with plastic wrap to keep from drying out.
4. 4 Heat about 6 inches of oil in a wok or deep-fryer to 350 degrees F (175 degrees C).
5. 5 Fry egg rolls 3 or 4 at a time until golden brown, 5 to 7 minutes. Drain on paper towels.

By Mendy L

Ingredients

• ✓ cabbage
• vegetable oil
• pork
• carrot
• green bell pepper
• onion
• garlic
• ginger root
• cornstarch
• soy sauce
• molasses
• vegetable oil
• oil
• egg roll wrapper
• water
• sweet and sour sauce

Instructions

1. 1 Heat 2 tablespoons vegetable oil in large wok over medium-high heat. Stir-fry pork for 3 minutes. Transfer pork to paper towel-lined plate and set aside.
2. 2 In a large bowl, mix the cabbage, carrot, green bell pepper, onion, garlic and ginger. In a small bowl, mix the cornstarch, soy sauce, and molasses until smooth.
3. 3 Heat 2 tablespoons oil in wok. Stir in cabbage mixture in batches, cooking each batch 3 to 4 minutes, just until tender. Return vegetables to bowl, and mix in pork. Stir in the cornstarch mixture.
4. 4 Prepare a work surface for rolling the egg rolls. Lay several egg roll wrappers in a row. Place the water in a small bowl; you'll use this for sealing.
5. 5 Place about 2 to 3 tablespoons filling on each egg roll wrapper. Dip a finger in the water and run it along the edge of the wrapper. Fold one corner of wrapper over filling. Fold wrapper sides over filling. Roll wrappers to form egg rolls (See Cook's Note).
6. 6 Heat 1 quart oil in a deep fryer to 365 degrees F (185 degrees C).
7. 7 Fry egg rolls in batches in the hot oil until golden brown. Drain on paper towels and serve with sweet and sour sauce.

By Domestic Goddess

Ingredients

• ✓ cabbage
• ground beef
• green onion
• carrot
• garlic
• sesame oil
• sesame seed
• monosodium glutamate
• salt
• black pepper
• egg
• vegetable oil
• wonton wrapper
• soy sauce
• rice wine vinegar
• sesame seed

Instructions

1. 1 Gather all ingredients.
2. 2 Heat a large skillet over medium-high heat. Add beef; cook and stir until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
3. 3 Mix green onions, cabbage, carrot, garlic, 1 tablespoon sesame oil, 1 tablespoon sesame seeds, monosodium glutamate, salt, and pepper into ground beef mixture; cook and stir until liquid is evaporated and vegetables are tender, 5 to 10 minutes.
4. 4 Transfer beef mixture to a bowl and mix in 1 egg. Meanwhile, heat vegetable oil in a separate skillet over medium heat.
5. 5 Crack the second egg into a bowl and beat well.
6. 6 Hold 1 wonton wrapper in the palm of your hand and brush a thin layer of beaten egg on 1 edge. Scoop about 1 teaspoon beef mixture into the center of the wrapper.
7. 7 Fold wrapper in half, corner to corner, to make a triangle and pinch the edges shut, crimping with your fingers to make a seal.
8. 8 Press the air out by cupping your fingers over the dumpling in your palm and pressing lightly.
9. 9 Fry wontons in the hot oil until 1 side is browned, about 1 or 2 minutes. Flip and cook until other side is browned, 1 or 2 minutes. Transfer wontons to a paper towel-lined plate to drain using a slotted spoon.
10. 10 To make the dipping sauce: Whisk soy sauce, rice wine vinegar, 1 teaspoon sesame oil, and 1 teaspoon sesame seeds together in a bowl until smooth.
11. 11 Serve alongside wontons.

By Ivy Yapelli

Ingredients

• ✓ cabbage
• olive oil
• water
• egg
• black pepper
• salt
• cayenne pepper
• kosher salt
• onion
• butter
• corned beef
• russet potato
• white vinegar
• egg
• water
• canola oil
• baking powder
• salt
• all-purpose flour

Instructions

1. 1 To make the dough: Whisk flour, kosher salt, and baking powder together in a large bowl. Make a well in the center. Add oil, warm water, beaten egg, and vinegar. Mix by hand until dough pulls together. Turn dough out onto the counter and knead until soft, smooth, and elastic. Wrap in plastic wrap and refrigerate for at least 1 hour.
2. 2 Meanwhile, to make the filling: Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain, then transfer to a mixing bowl. Mash and set aside.
3. 3 Chop corned beef and cabbage into fine pieces.
4. 4 Melt butter in a large skillet over medium heat. Add onion, corned beef, cabbage, and kosher salt. Cook and stir until onions are soft and golden brown and beef fat is rendered, about 10 minutes.
5. 5 Transfer beef mixture to the bowl with mashed potatoes. Season with cayenne pepper, salt, and black pepper. Mix until combined, then let filling cool to room temperature.
6. 6 Preheat the oven to 375 degrees F (190 degrees C). Line 2 baking sheets with silicone mats.
7. 7 Divide chilled dough in half; flatten one half into a rectangle on a floured surface. Roll out into a larger rectangle about 1/8-inch thick, pulling the corners as needed.
8. 8 Place 3 cups filling over one long end, about 3 inches away from the edges. Beat egg with water in a small bowl and brush egg wash over the opposite end and a little on the sides. Stretch dough to cover filling, then roll up toward the egg-washed side. Fold the last 3 or 4 inches on top. Press in filling; roll over so seam-side is on the bottom.
9. 9 Trim off excess dough from the ends if desired. Mark, but do not cut, dough into 8 equal pieces. Flour the side of your hand and press into the marks. Rub back and forth against the counter to separate each piece. Position each piece with one cut-end facing down and the other facing up. Squish down the top and tuck everything into the center to form a round knish.
10. 10 Repeat with remaining dough and filling. Brush bottoms with olive oil and place on the prepared baking sheets. Brush leftover egg wash on top.
11. 11 Bake in the preheated oven until lightly golden brown, about 40 minutes. Let cool until just warm or room temperature.

By John Mitzewich

Ingredients

• ✓ cabbage
• butter
• olive oil
• onion
• garlic
• tomato
• chicken stock
• corned beef

Instructions

1. 1 Heat butter and oil in a large pot over medium heat. Add onion and garlic and cook until onion is soft and translucent, about 5 minutes. Add tomatoes and heat through, about 3 minutes.
2. 2 Stir in cabbage and and cook until softened, about 5 minutes. Add a splash of chicken stock and heat through, about 3 minutes.
3. 3 Mix in corned beef and cook until heated through and flavors have combined, about 10 minutes.

By Shela F Diehr

Ingredients

• ✓ cabbage
• rice noodle
• chicken leg
• pork tenderloin
• soy sauce
• black pepper
• carrot
• shrimp
• green onion

Instructions

1. 1 Place rice noodles in a large bowl; cover with warm water. Set aside until noodles are softened; cut into 4-inch lengths. Drain and set aside.
2. 2 Brown chicken and pork in a skillet over medium heat until no pink shows; season with soy sauce and black pepper. Transfer to a bowl; set aside.
3. 3 Cook cabbage and carrots in the same skillet until tender. Stir in noodles, shrimp, and green onions; cook for 4 to 5 minutes. Stir in chicken and pork; cook 5 minutes more.

By Ozzyzmommy

Ingredients

• ✓ cabbage
• rice noodle
• vegetable oil
• onion
• garlic
• chicken breast
• carrot
• soy sauce
• lemon

Instructions

1. 1 Gather all ingredients.
2. 2 Place rice noodles in a large bowl; cover with warm water and let soften for 8 to 10 minutes. Drain and set aside.
3. 3 Meanwhile, heat oil in a wok or large skillet over medium-low heat. Add onion and garlic; cook and stir until onion is tender, about 3 to 5 minutes. Stir in chicken, cabbage, carrots, and soy sauce. Cook until cabbage begins to soften.
4. 4 Toss in noodles and cook, stirring constantly, until heated through.
5. 5 Transfer pancit to a serving dish and garnish with lemon wedges.

By Heather Maurer

Ingredients

• ✓ cabbage
• sesame oil
• ground pork
• water chestnut
• green onion
• soy sauce
• rice vinegar
• carrot
• lumpia wrapper
• olive oil cooking spray

Instructions

1. 1 Heat oil in a large skillet over medium-high heat. Add pork and cook until browned, about 5 minutes, breaking it into small pieces. Add water chestnuts, green onion, soy sauce, and vinegar; cook for 5 additional minutes.
2. 2 Increase heat to high and add cabbage. Cook until cabbage is soft and liquid has evaporated, about 2 minutes. Turn off heat and stir in grated carrots. Let mixture cool for 3 minutes.
3. 3 Preheat the air fryer to 400 degrees F (200 degrees C).
4. 4 Meanwhile, place a lumpia wrapper on a clean surface in a diamond shape, with one corner at the bottom. Place 2 tablespoons of filling in the wrapper. Fold up bottom half and then tightly fold in sides. Gently roll and seal with a couple drops of water. Repeat with remaining wrappers and filling.
5. 5 Lightly mist each roll with olive oil. Arrange as many lumpia in your air fryer basket as possible without them touching. Cook in the preheated air fryer for 5 minutes. Flip and cook 3 additional minutes. Transfer to a paper towel-lined plate. Repeat with remaining lumpia.

By Soup Loving Nicole

Ingredients

• ✓ cabbage
• chicken thigh
• rice noodle
• soy-based liquid seasoning
• olive oil
• sesame oil
• garlic
• onion
• carrot
• garlic salt

Instructions

1. 1 Bring a pot of water to a boil over high heat. Add chicken thighs and boil until no longer pink in the centers and juices run clear, about 30 minutes. Strain broth into a bowl to reserve. Shred chicken thighs using 2 forks.
2. 2 Place noodles in a large bowl and pour in hot chicken broth, adding hot water to cover if needed. Set aside until noodles are softened, 5 to 7 minutes. Blanch noodles with cold water and drain well. Place into a bowl and add soy seasoning, 1 tablespoon olive oil, and sesame oil. Mix well and set aside.
3. 3 Heat remaining olive oil in a skillet or large wok over medium-high heat. Saute garlic in the hot oil until it begins to brown, about 1 minute. Add onion and cook for 2 minutes. Add chicken, cabbage, and carrots. Stir-fry for 3 to 4 minutes; season with garlic salt. Mix chicken mixture with noodles, add soy seasoning to taste, and serve.

By VLENKE

Ingredients

• ✓ cabbage
• chicken breast
• cilantro
• red onion
• carrot
• white vinegar
• white sugar
• lime juice
• fish sauce
• garlic
• cayenne pepper
• salt
• black pepper
• peanut

Instructions

1. 1 Combine chicken, cabbage, cilantro, onion, and carrot in a large bowl. Set salad aside.
2. 2 Mix vinegar, sugar, lime juice, fish sauce, garlic, and cayenne pepper together in a separate bowl. Add dressing to the bowl with the salad and mix thoroughly. Season with salt and pepper. Refrigerate at least 2 hours for flavors to meld.
3. 3 Serve salad topped with chopped peanuts.

By annieoakley

Ingredients

• ✓ cabbage
• chicken breast
• pork sirloin
• carrot
• salt
• black pepper
• monosodium glutamate
• all-purpose flour
• water
• spring roll wrapper
• oil
• pancit noodles
• apple cider vinegar
• garlic

Instructions

1. 1 Bring 2 quarts of water of water to a boil in a saucepan. Add chicken, and cook for 10 to 15 minutes, or until done. Reserve chicken stock, and allow chicken to cool. Cut chicken into small cubes.
2. 2 In a large skillet or wok, saute pork until evenly brown. Stir in chicken, cabbage, and carrots. Cook over medium heat until cabbage is tender. Remove from heat, and allow to cool slightly while you separate the wrappers.
3. 3 In small bowl, combine enough flour and water to make a paste about the consistency of glue. Spoon meat mixture into a thin line on each wrapper, and roll up, using a dab of the flour paste to seal the edge. Keep each lumpia thin; if you over fill them, the wrapper will tear. Save about 1/2 to 1/4 of the filling in the pot for the pancit.
4. 4 Heat large skillet with 1/2 to 1 inch of oil. Fry the lumpia one side at a time, until a nice golden brown. Drain, standing each piece upright, in a pot or bowl lined with paper towel.
5. 5 Return the remainder of the filling to the stove, and gently mix in the pancit noodles. Gradually add the chicken stock, and cook until noodles are tender.
6. 6 For the sauce: With a mortar and pestle or back of a spoon, crush the garlic, then mix into the vinegar. Serve in small bowls with spoons. The sauce can be used as a dip, or to spoon into the lumpia.

By LANIBIRD

Ingredients

• ✓ cabbage
• beef short rib
• water
• onion
• black peppercorn
• beef bouillon cube
• potato
• chayote squash
• carrot
• celery
• salt

Instructions

1. 1 Place short ribs into a large pot with enough water to cover. Bring to a boil over high heat, then boil for 5 minutes; the ribs will not be fully cooked. Drain and discard cooking water.
2. 2 Return ribs to the pot. Pour in 1 quart water, then add onions, peppercorns, and bouillon cubes. Bring to a boil, then cover, reduce the heat, and simmer for 1 hour.
3. 3 Skim any fat floating on the surface. Stir in potatoes, chayote squash, carrots, and celery. Cover and simmer until potatoes are tender, about 20 minutes. Season with salt, then add cabbage and cook for 5 more minutes.

By lola

Ingredients

• ✓ cabbage
• olive oil
• plantain
• potato
• onion
• garlic
• chicken leg
• chicken thigh
• chicken wing
• chorizo de bilbao
• salt
• pepper
• water
• tomato
• chickpea

Instructions

1. 1 Heat olive oil in a large pot over medium heat. Add plantains and potatoes; cook until crisp on the outside, 5 to 7 minutes. Transfer plantains and potatoes to a bowl; set aside. Reserve oil in the pot.
2. 2 Add onion and garlic to the pot; cook and stir until onion is translucent, 5 to 7 minutes. Add chicken and chorizo; season with salt and black pepper. Cover the pot; cook 5 minutes.
3. 3 Pour enough water to cover chicken completely. Bring to a simmer; cook 10 minutes. Add tomatoes, cover, and cook 10 minutes. Stir in plantain mixture, cabbage, and garbanzo beans. Cook, covered, until cabbage is wilted and stew is hot, about 5 minutes. Serve hot.

By lola

Ingredients

• ✓ cabbage
• rice noodle
• olive oil
• onion
• garlic
• chicken
• salt
• black pepper
• shrimp
• soy sauce
• celery
• carrot
• water
• pancit canton
• yellow chinese noodle

Instructions

1. 1 Soak bihon in a bowl of warm water until soft, about 5 minutes. Drain.
2. 2 Heat oil in a large wok over medium-high heat. Saute onion and garlic until onion is translucent, about 5 minutes. Add chicken, salt, and pepper. Cook and stir until flavors combine, about 3 minutes. Add shrimp; cook until they start to turn color, about 1 minute. Add soy sauce; toss in cabbage, celery, and carrot. Cook until well combined, about 2 minutes. Add 2 cups water; bring to a boil. Cook until vegetables begin to soften, about 2 minutes.
3. 3 Transfer chicken, shrimp, and vegetables to a bowl, leaving the liquid behind in the wok. Add bihon and canton noodles to the liquid. Mix well and cover. Let sit until tender, about 5 minutes. Return 1/2 the chicken-vegetable mixture to the wok; mix with the noodles. Pour soup into bowls; garnish with the remaining chicken-vegetable mixture.

By lola

Ingredients

• ✓ cabbage
• green chile pepper
• rice vinegar
• lime juice
• fish sauce
• garlic
• sugar
• sesame oil
• vegetable oil
• black pepper
• chicken breast
• carrot
• onion
• peanut
• cilantro

Instructions

1. 1 Gather all ingredients.
2. 2 Stir together the chopped green chiles, rice vinegar, lime juice, fish sauce, garlic, sugar, sesame oil, vegetable oil, and black pepper until the mixture is thoroughly combined and the sugar is dissolved.
3. 3 Place the chicken, cabbage, carrot, onion, peanuts, and cilantro in a salad bowl, and toss thoroughly together with tongs.
4. 4 Pour the dressing over the salad and toss again. Serve immediately.

By Jia T

Ingredients

• ✓ cabbage
• egg
• chili powder
• black pepper
• carrot
• bok choy
• water
• chicken bouillon
• fish sauce
• soy sauce
• chicken
• achiote powder
• onion
• garlic
• vegetable oil
• wood ear mushroom
• mung bean vermicelli

Instructions

1. 1 Soak vermicelli in a bowl of hot water, 2 to 3 minutes. Drain. Cut noodles to desired length; set aside. Soak mushrooms in a second bowl of water; set aside to soften.
2. 2 Heat oil in a saucepan over medium-high heat. Cook and stir garlic in hot oil until browned, about 2 minutes. Remove garlic to a bowl and set aside for garnish. Add onion and achiote powder to the saucepan and sauté until onion is translucent, about 5 minutes. Add chicken, soy sauce, and fish sauce. Stir in bouillon until dissolved. Pour in 1 cup water and bring to a boil.
3. 3 Drain softened mushrooms and cut into 1-inch pieces.
4. 4 Toss cabbage, bok choy, and carrot into boiling water mixture. Add vermicelli, mushrooms, black pepper, and chili powder. Cook, mixing well, until pancit is slightly dried, about 5 minutes. Transfer pancit to a platter. Garnish with egg slices and browned garlic.

By Maridol34

Ingredients

• ✓ cabbage
• pepper
• salt
• oyster sauce
• soy sauce
• soy sauce
• mushroom
• broccoli
• carrot
• garlic
• shallot
• vegetable oil
• black pepper
• garlic salt
• olive oil
• chicken breast
• vegetable oil
• ramen noodle

Instructions

1. 1 Bring a pan of water to a boil, and cook the ramen until tender, about 3 minutes. Plunge the noodles into cold water to stop the cooking, drain in a colander set in the sink, and drizzle the noodles with 1 tablespoon of vegetable oil. Set aside.
2. 2 Place the chicken strips in a bowl, and toss with olive oil, garlic salt, and black pepper. Heat 1 tablespoon of oil in a wok over high heat, and cook and stir the chicken until it is no longer pink, about 5 minutes. Stir in the shallots and garlic, and cook and stir until they start to turn brown. Add the cabbage, carrots, broccoli, and mushrooms, and cook and stir until the vegetables are tender, about 5 minutes.
3. 3 Stir in the ramen noodles, soy sauce, sweet soy sauce, and oyster sauce, mixing the noodles and sauces into the vegetables and chicken. Bring the mixture to a simmer, sprinkle with salt and pepper, and serve hot.

By Fellicia R

Ingredients

• ✓ cabbage
• canning salt

Instructions

1. 1 Remove outer leaves and any undesirable portions from firm mature cabbage heads. Cut heads into quarters and remove and discard cores, Cut cabbage into thin shreds about the thickness of a dime with a sharp knife, mandolin, or food processor.
2. 2 Transfer 5 pounds cabbage to a large bowl. Sprinkle 3 tablespoons salt over top and mix thoroughly. Let stand until slightly wilted, about 5 minutes.
3. 3 Pack salted cabbage firmly and evenly into a large, clean pickling container. Use a wooden spoon, tapper, or your hands to press down firmly until juice comes to the surface.
4. 4 Repeat salting and packing of cabbage in 5-pound batches as directed in Step 2 until the container is filled to within 3 to 4 inches of the top. If juice does not cover cabbage, make and add brine (see Recipe Tip).
5. 5 Cover cabbage with cheesecloth and tuck the edges down against the inside of the container. Place a weighted bowl on the cheesecloth to submerge cabbage. Let sit in a 70 to 75 degrees F (21 to 24 degrees C) room for 3 to 6 weeks; remove and discard scum formation daily. The presence of gas bubbles indicates fermentation is taking place.
6. 6 When ready to can, inspect 36 pint-sized (or 18 quart-sized) jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until needed. Wash new, unused lids and rings in warm soapy water.
7. 7 Transfer sauerkraut and brine to a very large pot. Heat mixture until simmering and 185 to 210 degrees F (85 to 99 degrees C); do not boil.
8. 8 Pack sauerkraut into hot, sterilized jars, filling to within 1/2 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
9. 9 Working in batches, place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process pints for 15 minutes or quarts for 20 minutes.
10. 10 Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

By MARCIAMOLINA

Ingredients

• ✓ cabbage
• kosher salt
• caraway seed

Instructions

1. 1 Remove and discard the core of the cabbages, then finely shred.
2. 2 Combine 1/2 of the shredded cabbage with 1/2 of the salt in a large bowl; massage and squeeze for several minutes until the cabbage softens; it will be quite moist. Repeat with the remaining cabbage and salt. Leave cabbage at room temperature for 8 hours or overnight.
3. 3 Inspect two 1-liter (35-ounce) jars for cracks and rings or lids for rust, discarding any defective ones. Immerse in simmering water for about 10 minutes. Wash new, unused lids and rings in warm soapy water.
4. 4 Squeeze cabbage and discard any excess liquid. Mix in caraway seeds and transfer to the prepared jars. Wipe the rims with a clean cloth, then screw on lids. Set jars in a cool, dark place on a towel, as they may leak during the fermentation process.
5. 5 Ferment for 2 to 3 weeks, to taste. Once sauerkraut is ready, store jars in the fridge to slow the fermentation process. Sauerkraut will keep in the fridge for several months.

By Olenka

Ingredients

• ✓ cabbage
• sweet chili sauce
• sriracha sauce

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
2. 2 Cut cabbage vertically through the core into 4 wedges. Whisk Thai sweet chili sauce and Sriracha together in a bowl.
3. 3 Place cabbage wedges on the prepared baking sheet and brush 1/2 of the chili-Sriracha sauce over the top of each wedge.
4. 4 Bake in the preheated oven for 10 minutes. Heat the oven's broiler to high. Brush remaining sauce over the cabbage wedges. Broil for 5 minutes.

By Soup Loving Nicole

Ingredients

• ✓ cabbage
• carrot
• onion
• vegetable oil
• vinegar
• white sugar

Instructions

1. 1 In a large bowl, combine cabbage, carrot, onion, vegetable oil, vinegar and sugar. Stir until the ingredients are well mixed. Chill in the refrigerator until serving.

By Heather