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Red Cabbage with Caraway
Side Dish American

Red Cabbage with Caraway

4.2

Prep
10 min
Cook
30 min
Total
40 min

Instructions

  1. 1 Put cabbage into a large pan. Pour 2 cups water over the cabbage. Sprinkle olive oil, cider vinegar, and caraway seeds over the cabbage.
  2. 2 Place a cover on the pot. Turn heat to medium. Cook cabbage, stirring once or twice while cooking and adding water as needed to maintain steaming action, until tender, about 30 minutes. Season with salt and pepper.

By R Holland

Tri-Color Slaw with Lime Dressing
Side Dish American

Tri-Color Slaw with Lime Dressing

4.0

Prep
20 min
Cook
Total
50 min

Instructions

  1. 1 Toss green cabbage, red cabbage, carrots, and cilantro together in a large bowl.
  2. 2 Beat peanut oil and lime juice together with a whisk until smooth; add sugar and beat to dissolve. Drizzle dressing over the slaw and toss to coat; season with kosher salt and black pepper.
  3. 3 Cover bowl with plastic wrap and refrigerate at least 30 minutes.

By sjc

Red Cabbage Salad
Side Dish American

Red Cabbage Salad

4.4

Prep
15 min
Cook
Total
495 min

Instructions

  1. 1 Mix red wine vinegar, canola oil, sugar, salt, seasoned salt, pepper, and onion powder in a bowl.
  2. 2 Place cabbage in a large glass bowl. Pour dressing over cabbage and toss to coat. Cover and refrigerate, 8 hours to overnight, stirring occasionally. Drain before serving.

By JORGINE

Colorful Coleslaw with a Kick
Side Dish American

Colorful Coleslaw with a Kick

4.1

Prep
15 min
Cook
5 min
Total
80 min

Instructions

  1. 1 In a large bowl, combine green cabbage, red cabbage, red bell pepper, yellow bell pepper, red onion, carrots, and cilantro. In a small bowl, mix together olive oil, lime juice, cumin, garlic, and hot pepper sauce. Toss dressing with cabbage mixture until evenly coated. Season with salt and pepper. Let stand 30 to 60 minutes before serving.

By Doug Matthews

Bayou's Mardi Gras Slaw
Side Dish American

Bayou's Mardi Gras Slaw

4.2

Prep
20 min
Cook
Total
140 min

Instructions

  1. 1 Whisk together cider vinegar, dark brown sugar, dry mustard, celery seed, cayenne pepper, dill, sour cream, mayonnaise, horseradish and salt. Cover and refrigerate for 2 hours or overnight.
  2. 2 When ready to serve, place the cabbage, bell pepper, and zucchini in a large bowl. Pour the dressing over the vegetables and toss to coat (see notes).

By Chef Bayou

Danish Red Cabbage
Side Dish European

Danish Red Cabbage

4.6

Prep
15 min
Cook
65 min
Total
80 min

Instructions

  1. 1 Remove the outer set of leaves of cabbage and discard. Cut cabbage quarters; remove and discard white stem. Chop remaining cabbage finely.
  2. 2 Melt butter in a pot over medium heat. Cook and stir cabbage in melted butter until softened slightly, 2 to 3 minutes. Pour vinegar over cabbage and stir to coat. Add cranberry juice and sugar to the pot. Season cabbage mixture with salt.
  3. 3 Reduce heat to low, place a cover on the pot, and cook, stirring occasionally, until the cabbage is completely tender, 60 to 75 minutes. Add more sugar towards the end if it is tart.

By nkkseattle

Grandma Jeanette's Amazing German Red Cabbage
Side Dish European

Grandma Jeanette's Amazing German Red Cabbage

4.8

Prep
10 min
Cook
65 min
Total
75 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Place cabbage, apples, sugar, and butter into a large pot. Pour in vinegar and water, then add salt, pepper, and cloves. Bring to a boil over medium-high heat.
  3. 3 Reduce heat to low, cover, and simmer until the cabbage is tender, 1 ½ to 2 hours.
  4. 4 Enjoy!

By Sara Nolan Jennings

Quick-and-Easy Fish Tacos
Dinner American

Quick-and-Easy Fish Tacos

4.5

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C).
  2. 2 Arrange fish sticks in a single layer on a baking sheet, and bake 20 minutes in the preheated oven, or until crisp and golden brown. Remove from heat and cut into thirds.
  3. 3 Heat vegetable oil in a skillet over medium-high heat. Fry tortillas until soft. Drain on paper towels.
  4. 4 Fill heated tortillas with fish stick portions, cabbage, tartar sauce, and salsa to serve.

By Chris

Red Reuben Hand Pies
Dinner American

Red Reuben Hand Pies

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
  2. 2 Roll out pie crusts on a flat, lightly floured surface. Cut each crust into three 6-inch rounds. Spread Thousand Island dressing evenly over the rounds, leaving a 1/2-inch border.
  3. 3 Whisk egg and milk together to make an egg wash. Brush over the borders.
  4. 4 Divide the corned beef evenly among the 6 rounds, placing it in the center. Top each with Swiss cheese and red cabbage. Bring the sides of the dough to meet in the middle, forming a semi-circle shape. Press to seal and crimp the edges with a fork.
  5. 5 Cut 2 small slits into each hand pie for steam to escape. Brush the top of the pies with the remaining egg wash. Transfer pies to the prepared baking sheet.
  6. 6 Bake in the preheated oven until dough is cooked through and golden brown, 17 to 20 minutes. Remove pies from the baking sheet and serve warm.

By lutzflcat

Purple Cabbage Salad
Lunch American

Purple Cabbage Salad

4.5

Prep
15 min
Cook
5 min
Total
20 min

Instructions

  1. 1 Lightly toss red cabbage, mandarin orange segments, green onion, and cranberries together in a salad bowl.
  2. 2 Toast pine nuts in a small skillet over medium heat, stirring constantly, until fragrant and lightly browned, about 2 minutes. Remove immediately to a bowl and let cool.
  3. 3 Whisk canola oil, vinegar, sugar, and salt in a bowl until sugar and salt have dissolved.
  4. 4 Stir toasted pine nuts into salad and pour dressing over the top. Toss again to coat salad with dressing.

By z100hr

Chef John's Braised Red Cabbage
Dinner American

Chef John's Braised Red Cabbage

4.7

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Melt butter in a large skillet over medium heat; add cabbage and cook until it begins to soften, 1 to 2 minutes. Season with salt to taste. Pour in water, wine, and vinegar; stir to combine. Mix in sugar and caraway seeds.
  2. 2 Stir, cooking until liquid evaporates and cabbage is tender, about 5 minutes. If cabbage isn’t tender, add a splash of water and cook few minutes longer.

By John Mitzewich

Braised Red Cabbage with Apples
Dinner American

Braised Red Cabbage with Apples

5.0

Prep
15 min
Cook
45 min
Total
60 min

Instructions

  1. 1 Juice one orange half. Remove and discard the peel from the second half, and cube the flesh.
  2. 2 Combine cabbage, apples, onion, vinegar, cinnamon, and salt in a large stock pot over low heat. Add orange juice and chopped flesh, then season with pepper. Cover and simmer, stirring occasionally, until cabbage is tender and has reduced, at least 45 minutes.

By Kat O

Sauteed Red Cabbage with Mushrooms and Spinach
Dinner American

Sauteed Red Cabbage with Mushrooms and Spinach

5.0

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Lightly coat a saute pan with nonstick spray and place over medium-high heat. Add red cabbage and saute, stirring frequently, until it begins to wilt, about 10 minutes. Add mushrooms, salt, and pepper. Continue to cook until mushrooms begin to caramelize, stirring occasionally, 6 to 8 minutes.
  2. 2 Add spinach and sage; cook until leaves are vibrant green and wilted, about 2 minutes. Stir in green onions and serve.

By Tori Monique

Red Cabbage Slow Slaw
Lunch American

Red Cabbage Slow Slaw

4.8

Prep
15 min
Cook
Total
2955 min

Instructions

  1. 1 Put sliced cabbage into a large sealable plastic bag.
  2. 2 Whisk red wine vinegar, sugar, balsamic vinegar, salt, onion powder, seasoned salt, and black pepper together in a bowl; pour into bag with the cabbage. Massage the bag to ensure cabbage is completely coated with liquid. Squeeze as much air from the bag as possible and seal.
  3. 3 Marinate cabbage in refrigerator, massaging the bag several times a day, until the cabbage is softened and the marinade is deep purple in color, at least 2 days.
  4. 4 Pour olive oil into the bag and mix with the cabbage mixture. Seal bag and refrigerate 1 hour more before serving.

By Lynn Edwards

Sauteed Cabbage and Apples
Dinner American

Sauteed Cabbage and Apples

4.0

Prep
15 min
Cook
25 min
Total
40 min

Instructions

  1. 1 Melt butter in a large saute pan over medium heat. Add cabbage, apple, onion, fennel seeds, salt, and pepper. Saute until the cabbage softens and wilts, about 20 minutes.
  2. 2 Pour red wine into the pan and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Stir in vinegar.

By Love2Cook

Sausage Smothered in Red Cabbage
Dinner American

Sausage Smothered in Red Cabbage

4.5

Prep
25 min
Cook
35 min
Total
60 min

Instructions

  1. 1 Place cabbage in a large kettle; add diced apple, 2 teaspoons salt, lemon juice, and water. Bring to a boil. Reduce heat, cover, and simmer, stirring occasionally, for about 15 minutes.
  2. 2 Warm butter in a skillet over medium-high heat. Sauté onion until golden. Add onion to cabbage mixture along with 1 teaspoon salt, pepper, vinegar, and sausage. Cook, covered, until sausage is heated through, 20 to 30 minutes.
  3. 3 Spoon cabbage onto a heated platter and top with sausage to serve.

By Karen Long

Easy Apple-Carrot Coleslaw
Lunch American

Easy Apple-Carrot Coleslaw

4.1

Prep
30 min
Cook
Total
30 min

Instructions

  1. 1 Place a large colander into the sink. Place the coleslaw mix and red cabbage into the colander. Sprinkle lightly with salt, toss, and allow to stand 15 minutes.
  2. 2 Pour the vinegar into a large bowl. Grate apples into the bowl and toss with vinegar to keep from turning brown. Stir in the grated carrots, mayonnaise, sour cream, and celery seed until evenly coated. Season with black pepper to taste.
  3. 3 Rinse the coleslaw mix and cabbage with very cold water; drain, pressing out as much water as possible. Taste, and if still too salty, repeat the process. Pat dry with paper towels. Stir coleslaw and cabbage into apple mixture, and toss to coat evenly with dressing. Chill until ready to serve; stir before serving.

By Carolyn Bunkley

Red Cabbage and Celery Root Coleslaw with Apple Cider Dressing
Lunch American

Red Cabbage and Celery Root Coleslaw with Apple Cider Dressing

3.7

Prep
30 min
Cook
Total
30 min

Instructions

  1. 1 Combine red cabbage, celery root, carrot, and green onions in a large bowl.
  2. 2 Place olive oil, apple cider vinegar, garlic, balsamic vinegar, celery seeds, salt, and black pepper in a jar. Seal and shake to mix well. Pour dressing over red cabbage mixture and toss to combine.

By Gina Milanese

Nadine's Tangy Fish Tacos Slaw
Lunch American

Nadine's Tangy Fish Tacos Slaw

4.5

Prep
15 min
Cook
Total
120 min

Instructions

  1. 1 Mix white cabbage, red cabbage, carrots, onion, and pickle together in a bowl.
  2. 2 Mix mayonnaise, salad dressing, pickle juice, Cajun seasoning, vinegar, and adobo seasoning together in a bowl until well combined. Combine dressing with the cabbage mixture. Cover with plastic wrap and refrigerate until chilled, about 1 hour 45 minutes.

By Tere Shabi

Red Cabbage With Apricots And Balsamic Vinegar
Dinner American

Red Cabbage With Apricots And Balsamic Vinegar

4.1

Prep
Cook
Total

Instructions

  1. 1 Melt butter or margarine in a heavy large pot over medium-high heat. Add onion, allspice, and nutmeg; toss for 1 minute. Add cabbage and apricots. Saute until well coated, about 2 minutes. Add apricot preserves and vinegar. Toss until juices are reduced to glaze and cabbage is crisp-tender, about 6 minutes. Season with salt and pepper. Store, covered, in the refrigerator if making ahead.

By JOE PASQUALE

Sunflower Coleslaw
Lunch American

Sunflower Coleslaw

4.3

Prep
15 min
Cook
Total
495 min

Instructions

  1. 1 Combine coleslaw mix, celery, sunflower kernels, green onion, and white onion in a large bowl; stir in mayonnaise. Sprinkle salad generously with vinegar, black pepper, and salt; adjust to desired consistency and flavor. Refrigerate coleslaw 8 hours to overnight; adjust seasoning if desired.

By Lanats

Catchy Coleslaw
Lunch American

Catchy Coleslaw

3.1

Prep
30 min
Cook
5 min
Total
185 min

Instructions

  1. 1 Toss green cabbage, carrot, red cabbage, and onion in a colander and sprinkle with kosher salt. Set aside to drip for 30 minutes.
  2. 2 Heat cider vinegar, sugar, celery seed, and dry mustard together in a small saucepan over medium-low heat, stirring until sugar has dissolved. Remove from heat and let cool.
  3. 3 Squeeze as much juice as possible from cabbage mixture and transfer vegetables to a serving bowl. Pour vinegar mixture to taste over vegetables and drizzle vegetable oil over the top. Sprinkle with black pepper and stir coleslaw to coat with dressing. Refrigerate 2 hours before serving for flavors to blend.

By Mclifford973

Red Cabbage with Apples
Dinner American

Red Cabbage with Apples

4.9

Prep
10 min
Cook
50 min
Total
65 min

Instructions

  1. 1 Heat coconut oil over medium heat in a large skillet; cook and stir bacon, onion, and garlic until fragrant, about 5 minutes. Stir cabbage into bacon mixture and toss to coat with oil. Cover skillet, reduce the heat, and cook, stirring occasionally, until cabbage begins to soften, about 10 minutes.
  2. 2 Stir cider vinegar and brown sugar together in a bowl; pour over cabbage mixture. Stir apples into cabbage mixture; cover and cook, stirring occasionally, until most of the liquid has evaporated and cabbage is tender, about 35 minutes. Remove pan from heat and allow cabbage mixture to stand, covered, for about 5 minutes; season with salt and pepper.

By Volleyballmom