Type what you have

Ingredients

• ✓ red cabbage
• balsamic vinegar
• olive oil
• soy sauce

Instructions

1. 1 Mix the balsamic vinegar, olive oil, and soy sauce in a bowl. Place the shredded cabbage in a separate bowl. Pour balsamic vinegar mixture over the cabbage, and toss to coat.

By Kelly Jameson

Ingredients

• ✓ red cabbage
• onion
• fuji apple
• mayonnaise
• salt
• pepper
• sugar
• lemon juice
• milk

Instructions

1. 1 In a large serving bowl, toss together the cabbage, onion, and apples. In a small bowl, whisk together the mayonnaise, salt, pepper, sugar, lemon juice, and milk. Pour dressing over the cabbage mixture, and toss to coat. Chill until serving.

By STARFLOWER

Ingredients

• ✓ red cabbage
• butter
• white vinegar
• cranberry juice
• sugar
• salt

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

Ingredients

• ✓ red cabbage
• water
• olive oil
• apple cider vinegar
• caraway seed
• salt
• black pepper

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

Ingredients

• ✓ red cabbage
• onion
• apple
• lemon
• vegetable oil
• white sugar
• salt
• black pepper

Instructions

1. 1 Bring 1 quart water to a boil in a large pot; add cabbage and cook until softened, 2 to 4 minutes. Drain.
2. 2 Mix cabbage, onion, apple, lemon juice, and oil. Season with sugar, salt, and pepper.

By Lilla

Ingredients

• ✓ red cabbage
• green apple
• white sugar
• butter
• apple cider vinegar
• water
• salt
• black pepper
• clove

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

Ingredients

• ✓ red cabbage
• green cabbage
• carrot
• cilantro
• lime juice
• peanut oil
• sugar
• kosher salt
• black pepper

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

Ingredients

• ✓ red cabbage
• red wine vinegar
• canola oil
• sugar
• salt
• seasoned salt
• black pepper
• onion powder

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

Ingredients

• ✓ red cabbage
• white vinegar
• mayonnaise
• mustard
• cabbage
• carrot
• green bell pepper
• bell pepper
• celery

Instructions

1. 1 In a small bowl combine vinegar, mayonnaise, and mustard.
2. 2 In a large bowl combine cabbage, carrots, bell peppers, and celery.
3. 3 Pour dressing over vegetables, mixing evenly to coat. Chill and serve over lettuce leaves.

By Sara

Ingredients

• ✓ red cabbage
• green cabbage
• red bell pepper
• yellow bell pepper
• red onion
• carrot
• cilantro
• olive oil
• lime juice
• cumin
• garlic
• hot pepper sauce
• salt
• pepper

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

Ingredients

• ✓ red cabbage
• apple cider vinegar
• brown sugar
• mustard
• celery seed
• cayenne pepper
• dill weed
• sour cream
• mayonnaise
• horseradish
• salt
• yellow bell pepper
• zucchini

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

Ingredients

• ✓ red cabbage
• almond
• cilantro
• green onion
• carrot
• green cabbage
• chicken breast
• yellow mustard
• coriander
• vegetable oil
• soy sauce
• ginger
• white sugar
• garlic
• green onion
• sesame oil
• rice vinegar

Instructions

1. 1 Whisk together the rice vinegar, sesame oil, 3 green onions, garlic, sugar, ginger, soy sauce, vegetable oil, coriander, and mustard in a mixing bowl until the sugar has dissolved. Pour half of the dressing into another container, and refrigerate for later. Place the chicken breasts into the remaining dressing, and coat on all sides. Cover, and refrigerate 30 minutes to 1 hour.
2. 2 Preheat an oven to 350 degrees F (175 degrees C). Remove the chicken breasts from the marinade, and shake off excess. Discard the remaining marinade. Place the chicken into a baking dish.
3. 3 Bake the chicken breasts in the preheated oven until no longer pink in the center and the juices run clear, about 45 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from the oven, and allow to cool. Shred the chicken using 2 forks and set aside.
4. 4 To assemble the salad, combine the green cabbage, red cabbage, carrots, 3 green onions, cilantro, almonds, and cooled chicken in a large mixing bowl. Pour the reserved dressing overtop and toss to coat.

By emilyk

Ingredients

• ✓ red cabbage
• red bell pepper
• shallot
• ginger
• basil
• mayonnaise
• lemon
• olive oil
• wasabi paste
• peppercorn
• pine nut
• sunflower kernel

Instructions

1. 1 Combine cabbage, red bell pepper, shallots, ginger, and basil in a large bowl. Whisk mayonnaise, lemon juice, olive oil, wasabi paste, and ground pepper in another bowl; stir into cabbage mixture. Top with pine nuts and sunflower kernels.

By Lynn Pennec

Ingredients

• ✓ red cabbage
• jicama
• carrot
• cilantro
• lime ponzu
• sesame oil
• orange juice
• ginger
• walnut
• sugar
• vanilla
• cinnamon

Instructions

1. 1 In a large bowl, toss together cabbage, jicama, carrots and cilantro. Whisk together ponzu, sesame oil, orange juice and ginger; pour over cabbage mixture and toss together. Sprinkle with candied walnuts.
2. 2 To make candied walnuts, place 1 cup walnuts and 1/2 cup sugar in a skillet over medium heat. Cook, stirring constantly, until sugar dissolves and turns light brown. Toss to coat walnuts. Remove skillet from heat; stir in 1/2 teaspoon vanilla and 1/2 teaspoon cinnamon. Spread walnuts on aluminum foil to cool.

By Kikkoman

Ingredients

• ✓ red cabbage
• rice wine vinegar
• olive oil
• peanut butter
• soy sauce
• brown sugar
• ginger root
• garlic
• apple
• onion

Instructions

1. 1 Whisk rice wine vinegar, olive oil, peanut butter, soy sauce, brown sugar, ginger, and garlic together in a bowl to make a smooth dressing.
2. 2 Toss red cabbage, apples, and onion in a large salad bowl and pour dressing over slaw; toss to coat. Chill before serving.

By BOBNYRI

Ingredients

• ✓ red cabbage
• sweet chili sauce
• soy sauce
• sesame oil
• garlic
• ginger
• firm tofu
• snow pea
• carrot
• peanut

Instructions

1. 1 Make the tofu: Whisk chili sauce, soy sauce, sesame oil, garlic, and ginger together in a large bowl. Add tofu and toss to coat. Cover and marinate for 1 hour in the refrigerator.
2. 2 When the tofu is almost finished marinating, bring a pot of water to a boil. Add snow peas and blanch for 1 to 2 minutes. Transfer with a slotted spoon to a bowl of cold water. Drain and blot dry.
3. 3 Make the salad: Combine snow peas, cabbage, carrots, and peanuts in a bowl. Add tofu and marinade and toss gently to combine.

By JeanieMomof3

Ingredients

• ✓ red cabbage
• carrot
• cilantro
• parsley
• green onion
• red bell pepper
• chicken breast
• onion
• salt
• water
• kosher salt
• water
• spelt kernel
• serrano chile pepper
• garlic
• ginger
• cayenne pepper
• peanut butter
• rice wine vinegar
• olive oil
• sesame oil
• soy sauce

Instructions

1. 1 Whisk together soy sauce, sesame oil, olive oil, vinegar, peanut butter, cayenne pepper, ginger, garlic, and serrano in a small bowl; set aside.
2. 2 Toast spelt kernels in a dry skillet on medium-high heat until the kernels are browned and some have popped. Remove, place in a mesh strainer, and rinse well with cold water. Drain. Bring 6 cups of water to a boil in a large saucepan; add 1/2 teaspoon kosher salt and stir in spelt kernels. Return to a boil then cover, reduce heat to low, and simmer until tender, about 1 hour. Drain well and set aside to cool.
3. 3 While the spelt is simmering, fill a skillet with 1 quart water, 1/2 teaspoon salt, and onion. Bring to a boil over high heat. Add chicken breasts, reduce the heat to medium-low, cover, and simmer until the chicken is cooked through, about 15 minutes. Remove chicken from liquid and allow to cool.
4. 4 Once chicken is cool enough to handle, shred into bite-sized chunks and place in a large bowl. Stir in spelt, bell pepper, green onions, parsley, cilantro, carrots, and cabbage. Pour sauce over salad and stir well to combine.

By Always Cooking Up Something

Ingredients

• ✓ red cabbage
• olive oil
• chicken breast
• peanut sauce
• carrot
• bean sprout
• soy sauce
• romaine lettuce
• peanut
• green onion
• lime

Instructions

1. 1 Heat oil in a skillet over medium-high heat. Saute chicken until browned and no longer pink in the center, about 8 minutes. Remove from heat.
2. 2 Stir chicken, peanut sauce, carrot, bean sprouts, and soy sauce together in a bowl. Place into a compartment of a bento box. Place separated lettuce leaves into another compartment. Place red cabbage, peanuts, green onion, and lime wedges into additional compartments.
3. 3 When ready to eat, spoon chicken mixture into leaves of lettuce, add the other toppings as desired, and wrap.

By fabeveryday

Ingredients

• ✓ red cabbage
• zucchini
• carrot
• red bell pepper
• bean sprout
• almond butter
• orange
• honey
• ginger root
• soy sauce
• miso
• garlic
• cayenne pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Slice zucchini lengthwise with a vegetable peeler to create long thin 'noodles'. Place on individual plates.
3. 3 Slice carrots into long strips with vegetable peeler similar to the zucchini.
4. 4 Combine carrots, cabbage, red bell pepper, and bean sprouts in a large bowl.
5. 5 Whisk together almond butter, orange juice, honey, ginger, Nama Shoyu, miso, garlic, and cayenne pepper in a bowl.
6. 6 Pour half of sauce into cabbage mixture and toss to coat.
7. 7 Top zucchini 'noodles' with cabbage mixture. Pour remaining sauce over each portion.

By Raw_Angel

Ingredients

• ✓ red cabbage
• rice wine vinegar
• vegetable oil
• peanut butter
• soy sauce
• brown sugar
• ginger root
• garlic
• green cabbage
• napa cabbage
• red bell pepper
• carrot
• green onion
• cilantro

Instructions

1. 1 Gather all ingredients.
2. 2 To make the peanut dressing: Whisk rice vinegar, oil, peanut butter, soy sauce, brown sugar, ginger, and garlic together in a medium bowl; set aside.
3. 3 To make the coleslaw: Mix green cabbage, red cabbage, napa cabbage, red bell peppers, carrots, green onions, and cilantro in a large bowl.
4. 4 When ready to serve, pour dressing over cabbage mixture and toss well to combine.

By RRITCHESKE

Ingredients

• ✓ red cabbage
• mandarin pancake
• egg
• water
• scallion
• carrot
• napa cabbage
• shiitake mushroom
• sesame oil
• chicken tender
• five-spice powder
• sesame oil
• soy sauce
• oyster sauce
• garlic
• rice vinegar
• hoisin sauce

Instructions

1. 1 Mix hoisin sauce, rice vinegar, garlic, oyster sauce, soy sauce, toasted sesame oil, and Chinese five-spice powder together in a bowl. Add chicken strips and let marinate for 10 minutes.
2. 2 Heat 1 tablespoon sesame oil in a large wok over medium-high heat. Add marinated chicken. Stir-fry until no longer pink in the center and juices run clear, about 5 minutes. Transfer chicken to a bowl. Wipe out wok.
3. 3 Pour remaining tablespoon sesame oil into wok over medium-high heat. Add shiitake mushrooms, napa cabbage, carrots, red cabbage, and scallions; stir-fry until crisp-tender, about 3 minutes. Pour in water.
4. 4 Pour beaten egg into vegetable mixture; stir-fry 1 to 2 minutes. Add cooked chicken and stir-fry to combine.
5. 5 Heat pancakes according in a microwave oven until warmed, 30 seconds to 1 minute.
6. 6 Divide stir-fry mixture between pancakes and fold over like a taco or wrap like a sandwich wrap. Serve.

By thedailygourmet

Ingredients

• ✓ red cabbage
• sesame seed
• sriracha sauce
• chile paste
• soy sauce
• brown sugar
• ginger root
• garlic
• mushroom
• snow pea
• green onion
• poblano pepper
• red bell pepper
• carrot
• sesame oil
• egg noodle
• grapeseed oil
• five-spice powder
• chicken breast

Instructions

1. 1 Season chicken with five-spice powder.
2. 2 Heat grapeseed oil in a cast iron skillet over medium-high heat. Add chicken and cook and stir until browned and no longer pink in the center, 7 to 10 minutes. Remove from the skillet and cut into bite-sized pieces.
3. 3 Meanwhile, fill a large pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until tender yet firm to the bite, 7 to 9 minutes. Drain and set aside.
4. 4 Heat sesame oil in a wok over medium-high heat. Add cabbage and carrot and cook and stir for 2 to 3 minutes. Add bell pepper, poblano pepper, and green onions; stir. Add snow peas, mushrooms, garlic, and ginger; mix well. Add drained noodles and chicken and combine well.
5. 5 Combine brown sugar, soy sauce, sesame oil, chili paste, and Sriracha for sauce in a large bowl. Use a whisk to stir well.
6. 6 Stir sauce into wok and cook for 3 minutes. Serve.

By CookingWithShelia

Ingredients

• ✓ red cabbage
• salt
• apple
• white balsamic vinegar
• honey
• rapeseed oil

Instructions

1. 1 Combine red cabbage and salt in a bowl and knead with your hands for a few minutes until cabbage is soft. Mix in apples.
2. 2 Whisk white balsamic vinegar and honey together in a cup. Whisk in oil. Drizzle over salad, mix well, and set aside for at least 1 hour for flavors to combine.

By Marianne

Ingredients

• ✓ red cabbage
• water
• white sugar
• white vinegar
• salt

Instructions

1. 1 Place cabbage in a large saucepan. Add water, sugar, vinegar, and salt; stir. Bring to a boil, then cover and simmer over medium heat for 1 hour. Serve immediately or chill and reheat later.

By LILLELI

Ingredients

• ✓ red cabbage
• green apple
• green onion
• greek yogurt
• white wine vinegar
• honey
• celery seed
• salt

Instructions

1. 1 Toss cabbage, apples, and green onions together in a bowl. Whisk yogurt, vinegar, honey, celery seeds, and salt in another bowl. Add to vegetable mixture; toss to coat.

By lkb

Ingredients

• ✓ red cabbage
• water
• apple
• white vinegar
• brown sugar
• butter
• cinnamon
• allspice
• clove

Instructions

1. 1 Place water in a large saucepan over high heat. Stir in cabbage, apples, vinegar, brown sugar, 1 tablespoon butter, cinnamon, allspice, and cloves. Bring to a boil. Reduce heat, cover, and simmer, stirring occasionally, until cabbage is tender, about 45 minutes.
2. 2 Stir in remaining 1 tablespoon butter before serving.

By Arita Heerschap Droog

Ingredients

• ✓ red cabbage
• white cabbage
• avocado
• red bell pepper
• hemp seed
• lemon juice
• cilantro
• red onion
• salt

Instructions

1. 1 Combine cabbage, avocado, red bell pepper, hemp seeds, lemon juice, cilantro, onion, and sea salt in a large bowl; toss together until slaw has a creamy consistency.

By AR Cook

Ingredients

• ✓ red cabbage
• fish stick
• vegetable oil
• corn tortilla
• tartar sauce
• salsa

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

Ingredients

• ✓ red cabbage
• cane vinegar
• sugar
• coriander seed
• black pepper
• salt
• thai chile

Instructions

1. 1 Toss cabbage with vinegar, sugar, coriander, pepper, and salt in a large bowl. Massage spices into cabbage using your hands. Adjust seasoning as desired with additional sugar or salt. Stir in Thai chile. Cover and chill until sugar and salt dissolve, at least 30 minutes.

By Allrecipes Member

Ingredients

• ✓ red cabbage
• butter
• cider vinegar
• brown sugar
• salt
• onion
• apple
• clove
• allspice

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Melt butter. Add apple cider vinegar, brown sugar, and salt. Stir to combine. Mix in onion, grated apple, and red cabbage until well combined. Close and lock the lid. Select Steam function. Set timer for 3 minutes. Allow 10 to 15 minutes for pressure to build.
2. 2 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Mix in ground cloves and allspice.

By thedailygourmet