Type what you have

Ingredients

• ✓ green cabbage
• green bell pepper
• salt
• sugar
• vinegar
• celery seed

Instructions

1. 1 Toss cabbage and bell pepper together in a large bowl; season liberally with salt. Stir; allow to sit 45 minutes. Drain; return to the bowl.
2. 2 Bring sugar and vinegar to a boil in a saucepan; immediately remove from heat. Stir into cabbage mixture; stir in celery seeds. Chill completely before serving.

By Carol Reese Hardbarger

Ingredients

• ✓ green cabbage
• apple cider vinegar
• canola oil
• sugar
• mustard
• poppy seed
• black pepper
• salt
• hot pepper sauce
• carrot

Instructions

1. 1 Whisk vinegar, oil, sugar, mustard, poppy seeds, pepper, salt, and hot sauce together in a bowl until sugar has dissolved.
2. 2 Mix cabbage and carrots together in a large salad bowl. Pour vinaigrette over top and toss until well combined. Cover and refrigerate for at least 2 hours before serving.

By SusieQ

Ingredients

• ✓ green cabbage
• red 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

• ✓ green cabbage
• butter
• onion
• bacon
• salt
• black pepper
• heavy cream

Instructions

1. 1 Melt butter in a large skillet over medium-high heat. Saute onion and bacon in hot butter until bacon is browned and crisped, 5 to 7 minutes. Stir cabbage into bacon mixture and season with salt and black pepper.
2. 2 Pour cream over cabbage mixture and stir; bring to a simmer, reduce heat to low, cover the skillet with a lid, and cook until cabbage is tender, 5 to 10 minutes.

By cowboybob

Ingredients

• ✓ green cabbage
• pineapple
• green onion
• bell pepper
• white vinegar
• mayonnaise
• sugar
• salt
• black pepper

Instructions

1. 1 Combine cabbage, pineapple, green onions, and bell pepper in a large bowl.
2. 2 Whisk vinegar, mayonnaise, sugar, salt, and black pepper together in a separate bowl; toss into cabbage mixture to coat.
3. 3 Cover bowl with plastic wrap and refrigerate before serving, at least 2 hours.

By Harmony

Ingredients

• ✓ green cabbage
• vegetable broth
• tomato
• carrot
• celery
• onion
• garlic
• apple cider vinegar
• lemon juice
• sage

Instructions

1. 1 Combine cabbage, vegetable broth, diced tomatoes, carrots, celery, onion, garlic, vinegar, lemon juice, and sage in a multi-functional pressure cooker (such as Instant Pot).
2. 2 Close and lock the lid. Select high pressure according to manufacturer's instructions; set the 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. Unlock and remove the lid.

By Fioa

Ingredients

• ✓ green cabbage
• jicama
• sweet apple
• mayonnaise
• pineapple juice
• sugar
• hot sauce
• salt
• black pepper
• cilantro
• corn bits

Instructions

1. 1 Combine cabbage, jicama, and apple in a large bowl; set aside.
2. 2 Whisk together mayonnaise, pineapple juice, sugar, hot sauce, salt, and pepper in a medium bowl until smooth and fluffy, 1 to 2 minutes.
3. 3 Pour mayonnaise mixture over cabbage mixture; toss to combine. Let sit for 5 minutes.
4. 4 Mix in cilantro and toss again. Garnish with corn bits to serve.

By John Mitzewich

Ingredients

• ✓ green cabbage
• mayonnaise
• lime juice
• cumin
• cayenne pepper
• salt
• black pepper
• carrot
• green onion
• radish

Instructions

1. 1 Whisk together mayonnaise, lime juice, cumin, cayenne, salt, and pepper in a large bowl. Add cabbage, carrot, green onions, and radishes and stir until well-combined. Chill at least 1 hour before serving.

By Denyse

Ingredients

• ✓ green cabbage
• red onion
• carrot
• fennel bulb
• parsley
• mayonnaise
• raspberry chardonnay vinegar
• white sugar
• vegetable oil
• mustard
• salt
• black pepper

Instructions

1. 1 Combine cabbage, onion, carrot, fennel, and parsley in a large bowl.
2. 2 Whisk mayonnaise, vinegar, sugar, oil, mustard, salt, and black pepper together in a separate bowl; pour over cabbage mixture and toss to coat.
3. 3 Cover the bowl with plastic wrap; refrigerate until chilled, about 30 minutes.

By Jayma Sanderson Smith

Ingredients

• ✓ green cabbage
• cucumber
• tomato
• yellow bell pepper
• green onion
• celery
• tomato vegetable juice
• red wine vinegar
• sugar
• olive oil
• salsa
• lemon
• salt
• pepper

Instructions

1. 1 In a bowl, mix the cabbage, cucumber, tomato, yellow bell pepper, green onions, and celery.
2. 2 In a separate bowl, whisk together the tomato-vegetable juice cocktail, red wine vinegar, sugar, olive oil, salsa, and lemon juice. Season with salt and pepper.
3. 3 Pour the dressing over the vegetables, and toss to coat. Cover, and refrigerate 2 hours before serving.

By florida gail

Ingredients

• ✓ green cabbage
• red bell pepper
• red onion
• carrot
• mango
• cilantro
• yogurt
• mayonnaise
• yellow mustard
• apple cider vinegar
• agave nectar
• salt
• black pepper
• habanero hot sauce

Instructions

1. 1 Toss the cabbage, red bell pepper, red onion, carrots, mango, and cilantro together in a large bowl.
2. 2 Whisk the yogurt, mayonnaise, mustard, cider vinegar, agave nectar, salt, pepper, and hot sauce together in a small bowl; pour over the cabbage mixture and toss to coat. Allow the slaw to marinate in the refrigerator for at least 1 hour to allow the flavors to combine.

By Allrecipes Member

Ingredients

• ✓ green cabbage
• red 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

• ✓ green cabbage
• egg noodle
• butter
• salt
• pepper

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add egg noodles and cook until the pasta is tender yet firm to the bite, about 5 minutes; drain.
2. 2 Meanwhile, melt butter in a large skillet over low heat. Add cabbage and season with salt and pepper. Cover and cook until the cabbage begins to brown, 5 to 7 minutes. Add cooked noodles; cook and stir until the noodles begin to brown, about 5 minutes.

By judi

Ingredients

• ✓ green cabbage
• butter
• onion
• flour
• water
• salt

Instructions

1. 1 Melt the butter in a skillet. Cook the onion and cabbage in the butter over medium-high heat until the cabbage is translucent.
2. 2 Bring a small pot of water to a boil. Mix the flour and water together into a dough. Drop the dough by small spoonfuls into the boiling water and cook until firm; drain. Add the dumplings to the cabbage mixture. Season with salt to serve.

By MonSaun

Ingredients

• ✓ green cabbage
• potato
• leek
• milk
• salt
• pepper
• mace
• butter

Instructions

1. 1 Place potatoes in a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 15 to 20 minutes. Drain.
2. 2 While potatoes are boiling, simmer or steam cabbage in a separate pot until tender. Drain and chop; set aside and keep warm.
3. 3 Place leeks in a small pot; add just enough milk to cover. Simmer over low heat until leeks are soft, about 3 to 5 minutes.
4. 4 Season potatoes with salt, pepper, and mace; mash well. Stir in cooked leeks and milk. Stir in cabbage and heat through until potatoes are pale green in color. Make a well in the center of the colcannon and pour in the melted butter. Mix well and serve.

By Marc

Ingredients

• ✓ green cabbage
• ground beef
• salt
• parsley
• onion powder
• black pepper
• water
• rice
• tomato soup
• tomato

Instructions

1. 1 Boil cabbage in a stockpot until tender, 10 to 15 minutes. Drain well.
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. Mix salt, parsley, onion powder, and black pepper into ground beef.
3. 3 Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 20 to 25 minutes. Stir tomato soup and crushed tomatoes together in a bowl.
4. 4 Preheat oven to 350 degrees F (175 degrees C).
5. 5 Combine cabbage, seasoned ground beef, rice, and tomato mixture together in a bowl; transfer to a 9x13-inch baking dish.
6. 6 Bake in the preheated oven until bubbling, about 45 minutes.

By cjsmart

Ingredients

• ✓ green cabbage
• dark beer
• mustard
• salt
• black pepper
• garlic
• clove
• corned beef roast
• spice packet
• carrot
• red potato
• butter

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Pour beer into a roasting pan. Stir in corned beef seasoning packet, dry mustard, salt, and black pepper. Use a sharp knife to pierce corned beef all over; insert garlic slivers into holes. Push whole cloves into meat. Lay corned beef in the roasting pan.
3. 3 Bake in the preheated oven for 1 hour.
4. 4 Scatter carrots around corned beef; roast for about 1 ½ hours more.
5. 5 Distribute red potatoes around meat; roast until corned beef and vegetables are tender, about 40 minutes more.
6. 6 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 wedges; cover and steam until tender, about 10 minutes.
7. 7 Transfer cabbage to a platter; season with salt and black pepper. Let butter melt over hot cabbage. Cut visible fat from corned beef and serve with cabbage, carrots, and potatoes.

By June Mc

Ingredients

• ✓ green cabbage
• chicken leg quarter
• water
• carrot
• celery
• onion
• parsley
• bay leaf
• garlic
• thyme
• marjoram
• salt
• black pepper
• dill pickle
• sour cream
• flour

Instructions

1. 1 Place chicken leg quarters in a large pot; cover with water. Add cabbage, carrots, celery, onion, parsley, bay leaves, garlic, thyme, marjoram, salt, and black pepper.
2. 2 Cover pot; bring to a simmer over medium heat. Cook about 1 hour; transfer 1 cup soup broth to a saucepan. Add pickles to broth in saucepan; simmer over medium-low heat for about 15 minutes. Pour pickle broth into soup in pot.
3. 3 Combine sour cream and flour in a bowl; stir into soup. Bring to a boil until thickened, about 5 minutes. Serve immediately.

By baginska

Ingredients

• ✓ green cabbage
• butter
• hungarian sausage
• onion
• salt
• all-purpose flour
• garlic
• paprika
• chicken broth
• russet potato
• black pepper
• cayenne pepper
• bay leaf
• white vinegar
• sour cream
• green onion

Instructions

1. 1 Melt butter in a soup pot over medium heat. Add sausage and cook and stir until lightly browned, about 3 minutes. Use a slotted spoon to remove sausage to a bowl, leaving behind any butter in the pot.
2. 2 Toss onion into the pot with 1 teaspoon salt. Cook and stir until onion just starts to turn translucent and picks up a brown color from the meat juices in the pan, 4 to 5 minutes. Add flour; cook and stir for 2 to 3 minutes. Add garlic and paprika; cook and stir until fragrant, about 1 minute, being careful not to burn the paprika.
3. 3 Stir in 5 cups chicken broth. Increase heat to high and bring to a simmer, stirring occasionally so flour does not stick to the bottom of the pot. Stir in cabbage and cook until it just loses its stiffness, about 2 minutes. Stir in potatoes and bring back to a simmer. Add black pepper, cayenne pepper, and bay leaf, plus a splash of chicken broth if desired. Bring back to a simmer.
4. 4 Stir soup and reduce heat to medium-low. Simmer, stirring occasionally, until potatoes are very soft and tender, about 30 minutes. Add sausage and vinegar and simmer for 10 minutes. Taste and adjust for salt.
5. 5 Remove from heat and ladle into bowls. Garnish with sour cream, green onions, and cayenne pepper.

By John Mitzewich

Ingredients

• ✓ green cabbage
• sour cream
• parsley
• black pepper
• white wine vinegar
• bay leaf
• salt
• water
• brown sugar
• parsnip
• rutabaga
• carrot
• garlic
• yellow onion
• olive oil
• beet greens
• beet

Instructions

1. 1 Cut the greens off the beets. Remove stems and discard. Wash and dry leaves, then chop. Set aside.
2. 2 Scrub beets and place into a saucepan. Cover with water and bring to a boil. Reduce heat and cook, covered, until beets can be easily pierced with a knife, 30 to 40 minutes. Drain and rinse under cold water until cool enough to handle. Peel immediately and grate coarsely. Set aside.
3. 3 Heat olive oil in a large wide pot or Dutch oven over low heat. Add onion and slowly cook until soft and translucent, stirring often, 3 to 5 minutes. Add garlic and cook until fragrant without browning, about 1 minute.
4. 4 Add carrots, rutabaga, and parsnip and cook over medium heat until vegetables start to soften, 12 to 15 minutes. Sprinkle with brown sugar and continue cooking until vegetables start to brown in some spots, 3 to 5 minutes. Add 2 quarts water, cabbage, salt, and bay leaf; stir well.
5. 5 Bring to a boil, reduce heat, and simmer until the vegetables are soft, 10 to 15 minutes. Stir in beet greens in the last 2 minutes. Leave the pot uncovered so beet greens maintain their color.
6. 6 Mix in grated beets and remove borscht from the heat immediately to stop the cooking process; this will preserve its bright color. Season with vinegar, salt, and pepper.
7. 7 Serve sprinkled with parsley and a dollop of sour cream.

By nch

Ingredients

• ✓ green cabbage
• kale
• kidney bean
• red pepper flakes
• herbes de provence
• beef base
• water
• bay leaf
• garlic
• onion
• celery
• olive oil
• black pepper
• salt
• onion
• butter
• tomato

Instructions

1. 1 Combine tomatoes, butter, dried minced onion, salt, and black pepper in a small saucepan over medium heat; cover and simmer for 10 minutes.
2. 2 Meanwhile, heat olive oil in a stockpot over medium heat. Add celery, onion, garlic, and bay leaves; cook and stir until onion is translucent, about 5 minutes. Add tomato mixture; cook and stir another 5 minutes.
3. 3 Remove and discard bay leaves; add water, green cabbage, beef base, herbes de Provence, and red pepper flakes. Partially cover the pot and simmer until cabbage is very tender, about 20 minutes.
4. 4 Stir in kidney beans and kale; partially cover the pot and continue cooking until heated through, about 15 minutes.

By GinaG

Ingredients

• ✓ green cabbage
• sour cream
• black pepper
• salt
• bay leaf
• dill weed
• parsley
• brown sugar
• red wine vinegar
• tomato paste
• beef broth
• garlic
• carrot
• onion
• beef stew meat
• potato
• tomato
• beet

Instructions

1. 1 Place beets, tomatoes, potatoes, beef, onion, carrots, and garlic in a slow cooker. Whisk beef broth, tomato paste, vinegar, brown sugar, parsley, dill, bay leaf, salt, and black pepper together in a bowl; pour over beef and vegetables, adding more broth to cover as needed. Cover slow cooker.
2. 2 Cook on Low for 8½ hours or on High for 4 hours. Stir in shredded cabbage; cover slow cooker. Cook on High until cabbage is tender, about 30 minutes. Remove and discard bay leaf. Top servings with sour cream.

By DAVISAM1

Ingredients

• ✓ green cabbage
• brown sugar
• honey
• raisin
• lemon juice
• black pepper
• salt
• instant white rice
• water
• egg
• onion
• ground beef
• black pepper
• salt
• tomato sauce
• tomato
• onion
• vegetable oil

Instructions

1. 1 Heat oil in a large pot over medium heat. Cook and stir onions in hot oil until transparent, about 5 minutes. Add tomatoes and tomato sauce, using a spoon to slightly break up whole tomatoes. Season with 1 1/2 teaspoons salt and 1/4 teaspoon pepper. Cover and simmer for 20 minutes, stirring occasionally.
2. 2 Stir in cabbage. Cover and simmer until cabbage is tender and mixes easily with tomatoes, about 1 hour.
3. 3 Meanwhile, place ground beef, onion, eggs, water, rice, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper in a mixing bowl. Mix together with hands until thoroughly blended. Add additional rice if mixture is too moist. Form into golf ball-sized meatballs and place on a plate; refrigerate for 20 minutes to firm.
4. 4 Place meatballs on the surface of tomato mixture. Cover and simmer over medium heat until meatballs are firm and cooked through, about 15 minutes. Gently stir meatballs into tomato mixture. Cover the pot and continue to simmer for 45 minutes more.
5. 5 Stir in lemon juice and taste for seasoning, adding additional lemon juice if needed. Stir in raisins and honey. Add brown sugar a little at a time, tasting after each addition. Cook stew over medium heat for 15 minutes more.

By Chef Daddy Pete

Ingredients

• ✓ green cabbage
• salt
• black pepper
• allspice
• caraway seed
• bay leaf
• thyme
• paprika
• red wine
• prune
• onion
• sausage
• beef chuck
• pork shoulder
• bacon
• sauerkraut
• butter
• water
• porcini mushroom

Instructions

1. 1 Soak mushrooms in warm water in a bowl to soften, 10 to 15 minutes. Drain, then chop.
2. 2 Meanwhile, melt butter in a heavy pot or Dutch oven over medium-low heat. Add cabbage and sauerkraut; cook, stirring occasionally.
3. 3 Cook bacon in a skillet over medium-high heat until browned but not crisp; transfer to the pot with cabbage, leaving drippings in skillet.
4. 4 Add pork shoulder to skillet; sprinkle with salt. Cook and stir over medium-high heat until browned on all sides, 4 to 5 minutes; transfer to the pot. Add beef to skillet; sprinkle with salt. Cook and stir until browned, about 4 or 5 minutes; transfer to the pot. Add sausage to skillet; cook and stir until browned. Transfer to the pot.
5. 5 Reduce skillet heat to medium. Add onion; sprinkle with salt. Cook and stir until onion translucent and starts to color. Stir in mushrooms and prunes; cook and stir about 2 minutes. Pour in red wine; increase heat to medium-high. Simmer until wine is reduced and very little liquid remains. Transfer onion mixture to the pot; season with paprika, thyme, bay leaf, caraway seeds, allspice, black pepper, and salt. Stir to combine and evenly distribute.
6. 6 Cover pot tightly; simmer over medium-low heat until meat is tender, 1 to 1 ½ hours, stirring occasionally. Remove from heat; cool stew slightly. Refrigerate to let flavors blend, 8 hours to overnight.
7. 7 Place pot over low to medium-low heat; add splash of water. Bring stew to a low simmer, stirring occasionally; cook until hot, 10 to 15 minutes.

By John Mitzewich

Ingredients

• ✓ green cabbage
• pepper
• chicken bouillon
• butter
• onion
• sauerkraut
• pepper
• salt
• cheddar cheese
• butter
• onion
• potato
• water
• evaporated milk
• butter
• salt
• all-purpose flour

Instructions

1. 1 To make the dough, combine the flour and salt in a large bowl. Make a well in the center and add the soft butter and evaporated milk; stir gently until all the liquid is absorbed. Add water only as needed, kneading continuously until dough sticks together. Place dough into a greased bowl, turn to coat, and let rest for 30 minutes.
2. 2 To make the potato filling, place potatoes into a saucepan with water to cover. Bring to a boil and cook until tender, about 10 minutes. Drain and set aside. Melt 1/2 cup butter in a medium skillet, over medium heat. Saute onions in butter until tender. Mix the onions into the potatoes along with the cheese and season with salt and pepper to taste.
3. 3 To make the sauerkraut and cabbage filling, pour the drained sauerkraut into a large saucepan. In a medium skillet, saute 2 onions in 1/2 cup butter until tender, about 5 minutes. Stir the onions into the sauerkraut along with the cabbage and chicken bouillon cube. Cook over low heat until liquid evaporates. Season with pepper and remove from heat. Allow the mixture to cool, then run through a grinder or food processor.
4. 4 Remove the dough from the bowl onto a lightly floured surface. Roll out to 1/8 inch in thickness. Cut into 3 inch circles. Place one tablespoon of filling onto one side of the circle. Fold the other half over and press the edges to seal. Place finished dumplings onto a floured tray and keep covered.
5. 5 Bring a large pot of water to a boil. Drop 10 or so dumplings into the water at a time. Cook for 3 to 5 minutes, then remove to a colander to drain. Place finished dumplings onto a lightly oiled dish and turn them to coat with a thin layer. This will keep them from sticking together. Serve dumplings with fried onions and sour cream. Cooled dumplings also can be fried in oil and butter for a nice crispy surface.

By Olga D

Ingredients

• ✓ green cabbage
• worcestershire sauce
• hot pepper sauce
• tomato paste
• mushroom
• tomato
• beef stock
• cayenne pepper
• caraway seed
• black pepper
• salt
• marjoram
• basil
• paprika
• bay leaf
• red wine
• sauerkraut
• garlic
• mushroom
• onion
• carrot
• all-purpose flour
• pork stew meat
• bacon
• kielbasa sausage

Instructions

1. 1 Gather the ingredients. Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Heat a large pot over medium heat. Add kielbasa and bacon; cook and stir until bacon has rendered its fat and sausage is lightly browned. Use a slotted spoon to remove the meat and transfer to a large casserole or Dutch oven.
3. 3 Coat cubes of pork lightly with flour and fry them in the bacon drippings over medium-high heat until golden brown. Use a slotted spoon to transfer pork to the casserole. Add cabbage, carrots, onion, fresh mushrooms, and garlic. Add in sauerkraut. Reduce heat to medium; cook and stir until carrots are soft, about 10 minutes. Do not let the vegetables brown.
4. 4 Deglaze the pan by pouring in red wine and stirring to loosen all of the bits of food and flour that are stuck to the bottom. Season with bay leaf, paprika, basil, marjoram, salt, pepper, caraway seed, and cayenne; cook for 1 minute.
5. 5 Mix in beef stock, tomatoes, dried mushrooms, tomato paste, hot pepper sauce, and Worcestershire sauce. Heat through just until boiling. Pour vegetables and all of the liquid into the casserole dish with meat. Cover with a lid.
6. 6 Bake in the preheated oven until meat is very tender, 2½ to 3 hours.

By MJ46NY

Ingredients

• ✓ green cabbage
• olive oil
• salt
• black pepper
• ranch dressing
• bacon

Instructions

1. 1 Cut cabbage in half through the core. Discard any loose leaves. Cut two 3/4-inch steaks from each half of cabbage.
2. 2 Whisk olive oil, salt, and pepper together in a small bowl. Brush oil over one side of each steak and let sit for 5 minutes to absorb. Flip steaks over and brush with remaining oil.
3. 3 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
4. 4 Place steaks directly on the grate and grill for 5 minutes. Using tongs, carefully flip the steaks over and grill for 5 minutes more.
5. 5 Transfer steaks to serving plates. Drizzle 1 tablespoon ranch dressing over each and top with crumbled bacon.

By Soup Loving Nicole

Ingredients

• ✓ green cabbage
• butter
• black pepper

Instructions

1. 1 Heat 3 tablespoons butter in a large pot over medium-low heat until mostly melted. Add cabbage; top with remaining 1 tablespoon butter. Cover and cook until cabbage is tender, about 10 minutes. Uncover and stir cabbage to coat evenly with melted butter.
2. 2 Remove from heat and let stand, covered, about 3 minutes. Season with black pepper.

By Alexis

Ingredients

• ✓ green cabbage
• carrot
• rice vinegar
• olive oil
• cilantro
• salt

Instructions

1. 1 Place cabbage and carrots in a colander and rinse in cold water; let drain for 5 minutes.
2. 2 Whisk rice vinegar and olive oil together in a large salad bowl. Mix in cilantro. Stir cabbage and carrots into dressing; season with salt.
3. 3 Slaw can be served immediately or covered and refrigerated for up to 1 day.

By 5ft5qt

Ingredients

• ✓ green cabbage
• carrot
• water
• green onion
• white vinegar
• water
• oregano

Instructions

1. 1 Combine the cabbage and carrot in a large bowl and pour the boiling water over the mixture. Allow the mixture to steep for 5 minutes; drain well. Return the cabbage and carrots to the bowl. Mix in the green onion, vinegar, 1/2 cup of water, and oregano. Toss until all ingredients are combined. Chill for 20 minutes before serving.

By Jenny