Type what you have

Ingredients

• ✓ cabbage
• sesame seed
• carrot
• ramen noodle
• olive oil
• white sugar
• rice vinegar
• sesame oil
• salt
• black pepper

Instructions

1. 1 Toast sesame seeds in a small skillet, shaking frequently, over medium heat until golden brown and fragrant. Transfer toasted seeds to a small plate and set aside.
2. 2 Toss together cabbage, carrots, and crushed ramen noodles in a large bowl.
3. 3 Whisk together olive oil, sugar, vinegar, sesame oil, salt, pepper, and ramen seasoning packet in a small bowl until combined.
4. 4 Pour over cabbage mixture; toss to coat. Top with sesame seeds.

By MommyBennett

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

Ingredients

• ✓ cabbage
• vinegar
• water
• salt

Instructions

1. 1 Place cabbage in the pot of a multi-functional electric pressure cooker. Add vinegar, water, and salt. Stir and cover.
2. 2 Lock the lid, close the vent, and select Chicken/Meat setting according to manufacturer's instructions. Set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.

By Sally Schuyler Wieringa

Ingredients

• ✓ cabbage
• white sugar
• mayonnaise
• carrot

Instructions

1. 1 In a large bowl, stir together the sugar and mayonnaise. Add the carrots and cabbage, and mix until well coated. Serve chilled.

By Patty Hutchison

Ingredients

• ✓ cabbage
• olive oil
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Brush each cabbage piece on both sides with olive oil; season with salt and black pepper. Arrange in a single layer on a baking sheet.
3. 3 Bake in the preheated oven until tender, 40 to 55 minutes.

By hungryallweighs

Ingredients

• ✓ cabbage
• green bell pepper
• onion
• carrot
• white wine vinegar
• vegetable oil
• sugar

Instructions

1. 1 Combine cabbage, bell pepper, onion, and carrots in a large bowl.
2. 2 Whisk together vinegar, oil, and sugar in a medium bowl. Pour enough dressing over cabbage mixture to coat; mix well. Cover and refrigerate for 6 to 8 hours.
3. 3 Drain any excess liquid, toss, and serve cold.

By Jackie Smith

Ingredients

• ✓ cabbage
• thousand island dressing
• rice vinegar
• hot sauce
• salt

Instructions

1. 1 Stir together cabbage, Thousand Island dressing, rice vinegar, hot sauce, and salt in a large bowl with a fork until evenly mixed.

By John Mitzewich

Ingredients

• ✓ cabbage
• tomato
• cucumber
• onion
• sugar
• salt
• black pepper
• mayonnaise

Instructions

1. 1 In a large bowl, stir together the cabbage, tomato, cucumber, onion, sugar, salt, pepper and mayonnaise. Add additional mayonnaise to suit your taste.

By BLUEWOULF

Ingredients

• ✓ cabbage
• carrot
• salt
• spring water
• sugar

Instructions

1. 1 Combine cabbage and carrots in a large (at least 1 gallon) ceramic or glass jar.
2. 2 Stir salt into spring water in a large bowl or measuring cup until dissolved. Add to cabbage mixture to cover (cabbage mixture should be completely submerged); place a small inverted saucer on top to keep it submerged.
3. 3 Cover jar with a clean kitchen towel. Leave on counter at room temperature for 3 days; poke holes through cabbage mixture to bottom of jar with the handle of a wooden spoon to help gas escape, once a day, for 3 days.
4. 4 Add a small amount of liquid from jar to a small bowl; stir in sugar until dissolved. Return liquid to jar.
5. 5 Cover jar, making sure cabbage mixture submerged. Leave on counter for 2 more days; poke holes into mixture to help trapped gasses escape, once a day, for 2 days.
6. 6 Transfer sauerkraut and liquid to smaller jars, seal, and refrigerate between uses.

By Allrecipes Member

Ingredients

• ✓ cabbage
• brown sugar
• apple cider vinegar
• mayonnaise
• celery seed

Instructions

1. 1 In a large bowl, whisk together the brown sugar, apple cider vinegar, mayonnaise, and celery seed. Add cabbage and toss to coat.

By Jayme

Ingredients

• ✓ cabbage
• red onion
• mango
• walnut
• splenda granular
• rice vinegar

Instructions

1. 1 Combine cabbage, onion, mango, and walnuts in a bowl.
2. 2 Dissolve Splenda in vinegar; add to cabbage and toss to coat.
3. 3 Serve cold or at room temperature.

By USA WEEKEND columnist Jean Carper

Ingredients

• ✓ cabbage
• pineapple
• apple
• marshmallow
• celery
• peach
• mayonnaise
• salt

Instructions

1. 1 In a large mixing bowl, combine cabbage, pineapple, apple, marshmallows, celery, peaches, mayonnaise, and salt. Toss until the mixture in well coated with the mayonnaise. Refrigerate until you are ready to serve.

By Paula

Ingredients

• ✓ cabbage
• carrot
• apple
• honey
• brown sugar
• white vinegar
• pineapple juice
• mayonnaise
• salt
• black pepper

Instructions

1. 1 Place the shredded cabbage and carrot together in a bowl with the sliced apple, and toss to combine. In a separate bowl, stir together the honey, brown sugar, vinegar, pineapple juice, and mayonnaise until the honey and sugar have dissolved completely. Pour over the salad, and toss to coat. Season with salt and pepper, and toss again. Cover and chill until ready to serve.

By Tamara Harris

Ingredients

• ✓ cabbage
• carrot
• red onion
• jalapeno pepper
• cilantro
• lime

Instructions

1. 1 Gather all ingredients.
2. 2 Finely chop the cabbage, carrot, and cilantro. Mince the red onion. Seed and mince the jalapeño.
3. 3 Combine chopped vegetables and lime juice in a bowl; toss to coat.

By mixingmedias

Ingredients

• ✓ cabbage
• cranberry
• white sugar
• orange
• red onion
• apple
• mayonnaise

Instructions

1. 1 In a small bowl, toss together the cranberries and sugar. Cover and refrigerate.
2. 2 In a large bowl, toss together the oranges, onion, cabbage, apple and mayonnaise until evenly coated. When ready to serve add cranberry mixture and toss again.

By Winna

Ingredients

• ✓ cabbage
• parmesan cheese
• salt
• garlic powder
• black pepper
• butter
• bacon
• aluminum foil

Instructions

1. 1 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
2. 2 Mix Parmesan cheese, salt, garlic powder, and pepper together in a bowl.
3. 3 Spread butter over the cut sides of each cabbage wedge, then sprinkle with Parmesan mixture and wrap with a bacon slice. Wrap each wedge in foil.
4. 4 Cook cabbage on the preheated grill until tender in the middle and bacon is crisp, about 40 minutes, turning halfway through.

By S.E.

Ingredients

• ✓ cabbage
• red bell pepper
• yellow bell pepper
• onion
• carrot
• celery
• cider vinegar
• vegetable oil
• white sugar
• mustard
• dill weed

Instructions

1. 1 In a large bowl, toss together cabbage, red pepper, yellow pepper, onion, carrots and celery. Refrigerate until serving.
2. 2 In a small bowl, whisk together the vinegar, oil, sugar, mustard and dill. Pour over salad and toss to coat just before serving.

By Kimberly

Ingredients

• ✓ cabbage
• heavy cream
• white sugar
• white vinegar
• salt

Instructions

1. 1 Stir cream, sugar, vinegar, and salt together in a bowl until sugar and salt have dissolved; cover and refrigerate dressing for 30 minutes to blend flavors. Pour dressing over cabbage in a bowl, toss to combine, and refrigerate until thoroughly chilled, at least 2 hours.

By Elle

Ingredients

• ✓ cabbage
• buttermilk
• mayonnaise
• white sugar
• lemon juice
• white vinegar
• salt
• black pepper
• carrot

Instructions

1. 1 Whisk buttermilk, mayonnaise, sugar, lemon juice, vinegar, salt, and pepper together in a bowl.
2. 2 Toss cabbage and carrot together in a large bowl. Drizzle dressing over the cabbage mixture; toss to coat.
3. 3 Cover bowl with plastic wrap and refrigerate until chilled, at least 30 minutes.

By Patricia Albert Ramirez

Ingredients

• ✓ cabbage
• olive oil
• broccoli
• cauliflower
• garlic
• oyster sauce

Instructions

1. 1 Heat oil in a large skillet or wok over medium-high heat. Add broccoli, cauliflower, cabbage, and garlic; cook and stir until tender-crisp, about 5 minutes.
2. 2 Remove the pan from heat and drizzle oyster sauce over vegetable; toss to coat.

By Lynn Wheaton

Ingredients

• ✓ cabbage
• margarine
• onion
• processed cheese food
• cream of mushroom soup
• bread crumb
• salt
• pepper

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place cabbage in a large pot with enough lightly salted water to cover; bring to a boil. Reduce heat to medium-low, cover, and simmer until tender, 5 to 7 minutes. Drain; steam-dry 1 to 2 minutes.
3. 3 Melt margarine in a large skillet over medium heat. Add onion; cook until golden. Reduce heat to low. Add cheese; simmer until melted. Stir in cabbage, mushroom soup, bread crumbs, salt, and black pepper. Transfer to a 2-quart casserole dish.
4. 4 Bake in the preheated oven until cheese begins to bubble, 20 to 30 minutes.

By Karen

Ingredients

• ✓ cabbage
• bacon
• butter
• nutmeg
• water
• salt
• pepper
• red wine vinegar

Instructions

1. 1 Place cabbage into a large pot. Add water and bring to a boil. Simmer over low heat until tender, about 10 to 15 minutes.
2. 2 Meanwhile, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 8 minutes. Drain bacon slices on paper towels, crumble and set aside.
3. 3 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
4. 4 Drain cabbage and transfer to a baking dish; drizzle with melted butter and sprinkle with crumbled bacon and nutmeg.
5. 5 Cook under the preheated broiler until the top layer is lightly browned, about 5 minutes. Serve with salt, pepper, and vinegar as desired.

By JOELSGIRL

Ingredients

• ✓ cabbage
• salt
• mayonnaise
• dijon mustard
• mustard
• honey
• apple cider vinegar
• cayenne pepper

Instructions

1. 1 Halve and quarter cabbage head; cut out and discard core. Slice leaves into ½-inch ribbons; place in a bowl and sprinkle in salt. Massage cabbage until it begins to soften, about 1 minute; set aside for 10 minutes, tossing occasionally. Transfer cabbage to a colander; rinse well under cold water. Drain thoroughly.
2. 2 Combine mayonnaise, Dijon mustard, whole-grain mustard, honey, cider vinegar, and cayenne pepper in a large bowl.
3. 3 Squeeze cabbage as dry as possible; add to dressing. Toss until thoroughly combined. Cover the bowl with plastic wrap and refrigerate at least 1 hour. Toss and taste before serving.

By John Mitzewich

Ingredients

• ✓ cabbage
• carrot
• onion
• green onion
• dill pickle
• mayonnaise
• buttermilk
• dill pickle juice
• vinegar
• yellow mustard
• white sugar
• cayenne pepper
• salt
• garlic

Instructions

1. 1 In a large bowl, mix the cabbage, carrot, sweet onion, green onions, and dill pickle.
2. 2 In a separate bowl, whisk together the mayonnaise, buttermilk, dill pickle juice, vinegar, mustard, sugar, cayenne pepper, and 3/4 teaspoon salt. Mash together the remaining salt and garlic, and whisk into the dressing. Drizzle dressing over the slaw, and toss to coat. Cover and refrigerate 8 hours, or overnight, before serving.

By R0XY24

Ingredients

• ✓ cabbage
• red onion
• sugar
• vinegar
• vegetable oil
• salt
• mustard
• celery seed

Instructions

1. 1 Combine cabbage and red onion in a large bowl.
2. 2 Stir sugar, vinegar, vegetable oil, salt, dry mustard, and celery seed together in a saucepan. Bring to a boil; remove from heat.
3. 3 Pour sugar and vinegar mixture over the cabbage and red onion. Toss mixture. Let cool, about 10 minutes. Refrigerate for at least 1 hour.

By Karen Koppy

Ingredients

• ✓ cabbage
• white sugar
• salt
• vegetable oil
• vinegar
• yellow mustard
• celery seed
• black pepper

Instructions

1. 1 Place the shredded cabbage into a large glass baking dish or other glass dish. Do not use metal or plastic. Sprinkle with 1/2 cup of white sugar and the salt.
2. 2 In a separate microwave safe bowl, combine the remaining sugar, oil, vinegar, mustard, celery seed and pepper. Stir to blend in the sugar, then heat until boiling in the microwave, about 3 minutes. Immediately, but carefully pour the boiling mixture over the cabbage. Toss with a wooden or plastic utensil to evenly coat the cabbage.
3. 3 Let stand out on the counter for several hours, stirring occasionally. Cover and refrigerate. Toss before serving, and serve with a slotted spoon.

By HungryHippo2

Ingredients

• ✓ cabbage
• salt
• carrot
• white sugar
• apple cider vinegar
• water
• celery seed
• mustard

Instructions

1. 1 Mix together cabbage and salt in a colander; drain for 1 hour. Squeeze moisture from cabbage, then transfer to a large bowl. Stir in carrots until well combined, then divide mixture between pint containers.
2. 2 Whisk together sugar, vinegar, water, celery seed, and dry mustard in a medium saucepan over medium-high heat; bring to a boil for 1 minute. Remove from heat and cool completely.
3. 3 Pour cooled vinegar mixture over cabbage mixture. Cover the containers and freeze. Thaw before serving.

By sassyoldlady

Ingredients

• ✓ cabbage
• carrot
• mayonnaise
• cider vinegar
• white sugar
• onion
• salt
• pepper

Instructions

1. 1 In a large bowl, combine shredded cabbage and carrot.
2. 2 In a large empty mayonnaise jar, add the 2 cups mayonnaise, vinegar, sugar and dry onion flakes. Shake well until blended.
3. 3 Pour dressing mixture over cabbage and carrots and toss well. Chill and serve.

By Denise Smith

Ingredients

• ✓ cabbage
• chicken broth
• onion
• butter
• bacon
• seasoned salt
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Stir cabbage, chicken broth, onion, butter, bacon, seasoned salt, salt, and black pepper together in a 9x13-inch baking dish. Cover the dish with aluminum foil.
3. 3 Bake in the preheated oven until cabbage is tender, 1 ½ to 2 hours.

By Erin L Hale

Ingredients

• ✓ cabbage
• potato
• carrot
• onion
• yellow mustard
• cheddar cheese
• salt
• pepper

Instructions

1. 1 Place potatoes into a saucepan and fill with enough water to cover. Bring to a boil, then simmer over medium heat until tender enough to pierce with a fork, about 10 minutes. Drain and mash potatoes, then set aside.
2. 2 Meanwhile, combine cabbage and carrot in another saucepan and add just enough water to barely cover the bottom of the pan. Cook over medium heat until tender, about 5 minutes. Drain off liquid and stir into mashed potatoes along with onion, mustard, and Cheddar cheese. Season with salt and pepper.
3. 3 Shape mixture into 4 patties. Heat a greased grill pan over medium-high heat. Place patties on the pan and grill until heated through and golden brown, about 5 minutes on each side. Serve right away.

By sanzoe