Type what you have

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
• 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
• 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
• olive oil
• garlic powder
• red pepper flakes
• salt
• black pepper
• lemon

Instructions

1. 1 Gather all ingredients and preheat the oven to 450 degrees F (230 degrees C).
2. 2 Brush both sides of each cabbage wedge with olive oil. Sprinkle garlic powder, pepper flakes, salt, and pepper over each wedge. Arrange cabbage wedges on a baking sheet.
3. 3 Roast in the preheated oven for 15 minutes; flip cabbage wedges and continue roasting until browned and charred in some areas, about 15 minutes more.
4. 4 Squeeze lemon over each wedge to serve. Enjoy!

By samnan2

Ingredients

• ✓ green cabbage
• tomato soup
• water
• ham
• kielbasa sausage
• salt
• black pepper

Instructions

1. 1 Combine condensed soup, water, and cabbage in a large stockpot. Add ham, kielbasa, salt, and pepper and bring to a boil. Boil for 20 minutes.
2. 2 Reduce heat and simmer until cabbage is tender, 5 to 10 more minutes.

By Amy Standaert

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
• cooking spray
• garlic
• olive oil
• kosher salt
• black pepper
• bacon
• brown sugar

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Spray a baking sheet with nonstick cooking spray.
2. 2 Pull outer leaf off cabbage. Cut cabbage into 1-inch thick steaks and place on the baking sheet. Rub both sides of cabbage steaks with smashed garlic. Use a pastry brush to evenly spread olive oil on both sides. Sprinkle salt and pepper over each side.
3. 3 Roast in the middle of the preheated oven for 30 minutes. Carefully flip the cabbage steaks and place 1 to 2 bacon slices on each steak. Sprinkle brown sugar on top. Roast until cabbage is tender and bacon is crisp, about 30 minutes more.

By Jmama

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
• garlic
• salt
• grapeseed oil
• mayonnaise
• apple cider vinegar
• paprika
• white pepper
• white sugar
• celery seed

Instructions

1. 1 Place shredded cabbage into a large bowl.
2. 2 Gather chopped garlic into a mound on a cutting board and pour salt over top. Using the flat side of a chef's knife, smash the garlic and salt together and transfer to a bowl. Whisk grapeseed oil, mayonnaise, apple cider vinegar, ground paprika, ground white pepper, sugar, and celery seed together with garlic mixture until dressing reaches a uniform consistency.
3. 3 Pour dressing over shredded cabbage and toss to evenly coat. Press coleslaw down into the bowl using the back of a spoon or place another bowl on top. Cover and refrigerate for at least 1 hour. Stir before serving.

By crancherry

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
• carrot
• red cabbage
• onion
• kosher salt
• cider vinegar
• sugar
• celery seed
• mustard
• vegetable oil
• black pepper

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

Ingredients

• ✓ green cabbage
• farfalle pasta
• butter
• garlic
• olive oil
• salt
• pepper
• smoked sausage
• parmesan cheese

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the bow tie pasta and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Drain well in a colander set in the sink.
2. 2 Melt the butter in a large pot over medium heat. Add the garlic, olive oil, and cabbage; season with salt and pepper; cook until tender, about 15 minutes. Stir in the sausage and bow tie pasta; cook until completely heated, about 5 minutes more. Top with Parmesan cheese and serve immediately.

By Sami

Ingredients

• ✓ green cabbage
• red cabbage
• carrot
• celery
• sunflower kernel
• green onion
• onion
• mayonnaise
• white vinegar
• black pepper
• sea salt

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

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
• mayonnaise
• lime
• lime juice
• rice vinegar
• garlic
• sweet chili sauce
• sugar
• cilantro
• red onion

Instructions

1. 1 Whisk mayonnaise, lime zest, lime juice, rice vinegar, garlic, sweet chili sauce, and sugar in a large bowl, stirring to dissolve sugar. Mix cilantro and red onion into dressing. Stir cabbage into dressing mixture, about 1 cup at a time, until all cabbage is coated.

By Mom

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
• red cabbage
• apple
• olive oil
• kosher salt
• black pepper
• pork tenderloin
• mustard
• white wine vinegar
• honey
• thyme
• parsley

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Place 1 rack in center position and another 4 inches from broiler. Spray a rimmed sheet pan with cooking spray.
2. 2 Toss together cabbage and apples with 3 tablespoons oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper on prepared sheet pan and arrange in an even layer.
3. 3 Pat pork dry and season with remaining teaspoon salt and 1/4 teaspoon pepper. Whisk together remaining 2 tablespoons oil with mustard, vinegar, honey, and thyme in a small bowl. Spread over all sides of pork and set pork on top of cabbage and apples.
4. 4 Roast on center rack until an instant-read thermometer inserted into center of thickest part of each tenderloin registers 130 degrees F, about 25 minutes.
5. 5 Remove pan from oven and turn oven to broil. When broiler is hot, put pan on top rack and broil until pork has a golden-brown crust, thermometer registers 145 degrees F, and cabbage and apples have a light char, about 5 minutes. Cover pan loosely with foil and let pork rest 10 minutes before slicing.
6. 6 Serve pork warm with cabbage and apples, garnished with parsley.

By Allrecipes Member

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 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
• blue cheese
• lemon
• mayonnaise
• salt
• black pepper
• celery
• green onion
• coleslaw mix
• red cabbage
• carrot

Instructions

1. 1 Lightly mix together the blue cheese, lemon juice, mayonnaise, and salt and pepper in a large salad bowl. Stir in the celery, green onions, and bagged coleslaw, and mix until well-coated.

By jodi

Ingredients

• ✓ green cabbage
• long-grain white rice
• ground beef
• onion
• oregano
• basil
• garlic powder
• thyme
• salt
• white sugar
• black pepper
• tomato
• american cheese

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Spread cabbage in the bottom of a 9x13-inch baking dish; sprinkle rice on top.
3. 3 Heat a large skillet over medium heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Add onion, oregano, basil, garlic powder, and thyme; cook and stir until onion is transparent, about 5 minutes. Season with sugar, salt, and pepper.
4. 4 Spoon beef mixture over rice and cabbage in the baking dish. Break up tomatoes in the can with your hand; pour over beef mixture. Cover baking dish with aluminum foil.
5. 5 Bake in the preheated oven until rice is tender, about 1 hour 15 minutes. Uncover and arrange American cheese slices over casserole. Let stand until cheese melts and absorbs juices, 15 to 20 minutes.

By MaMuse

Ingredients

• ✓ green cabbage
• carrot
• onion
• jalapeno pepper
• egg
• lemon
• white vinegar
• salt
• vegetable oil
• mustard
• white sugar
• cider vinegar
• chipotle chile pepper
• celery salt

Instructions

1. 1 Combine cabbage, carrots, onion, and jalapeños in a bowl.
2. 2 Combine egg, lemon juice, white vinegar, and salt in the bowl of a food processor; pulse until smooth. Drizzle oil in slowly through the feed tube, with the processor running, until mayonnaise is smooth and thick. Transfer to a bowl.
3. 3 Stir mustard, sugar, cider vinegar, ground chipotle chile pepper, and celery salt into mayonnaise until dressing is smooth.
4. 4 Stir dressing into cabbage mixture until evenly coated. Cover the bowl with plastic wrap and refrigerate until flavors blend, at least 2 hours.

By cindy_richelle

Ingredients

• ✓ green cabbage
• butter
• olive oil
• chicken and apple sausage
• onion
• salt
• black pepper
• garlic
• apple cider
• yukon gold potato
• dijon mustard
• parsley

Instructions

1. 1 Combine butter and olive oil in a Dutch oven over medium heat. When butter melts, add sausage links; cook until browned on all sides, 6 to 8 minutes.
2. 2 Stir in onion and season with salt and pepper; cook and stir until onion is slightly translucent and caramelized, about 5 minutes. Add garlic; cook and stir until fragrant, about 30 seconds.
3. 3 Pour in apple cider, increase heat to medium-high, and stir in potatoes; bring to a simmer. Pour cabbage over sausage mixture and reduce heat to medium-low. Cover and simmer until potatoes are tender, 20 to 25 minutes. Transfer sausage links and potatoes to a plate.
4. 4 Increase heat to high and simmer liquid until thick and reduced by half, about 5 minutes. Return sausage links and potatoes to the pot. Remove from the heat and season with salt and pepper.
5. 5 Garnish servings with mustard and parsley.

By John Mitzewich

Ingredients

• ✓ green cabbage
• carrot
• potato
• onion
• garlic
• chicken stock
• olive oil
• salt
• parsley
• thyme
• basil
• black pepper

Instructions

1. 1 Combine carrots, potatoes, onion, cabbage, and garlic in a stockpot over medium-high heat. Pour in chicken stock and olive oil, then season with salt, parsley, thyme, basil, and pepper.
2. 2 Bring to a simmer and cook until carrots are tender, about 20 minutes. Transfer to a blender in small batches and blend until smooth.

By Dan Ladouceur

Ingredients

• ✓ green cabbage
• olive oil
• bacon
• onion
• salt
• pepper
• white sugar
• cider vinegar
• granny smith apple
• chicken stock
• coriander seed
• nutmeg
• sour cream

Instructions

1. 1 Heat olive oil over medium heat in a large, heavy-bottomed pot or Dutch oven. Add the bacon and cook and stir until most of the fat is rendered, and the bacon is lightly browned but still slightly limp, about 5 minutes. Remove the bacon with a slotted spoon to a small bowl; do not drain. Pour off any excess bacon fat in the pan, according to your taste.
2. 2 Stir the onion into the pot, season with salt and pepper, and cook and stir over medium-high heat until onion is translucent. Sprinkle in the sugar, then stir in the vinegar-stand back or you'll get a nose full! Scrape up the delicious brown bits from the bottom of the pan. Add the cabbage, stirring well to combine.
3. 3 Cook, uncovered, until cabbage is reduced and starts to soften, 6 to 8 minutes. Stir in apples, stock, and coriander seeds. Cover, reduce heat to medium low, and cook for at least 30 minutes, stirring occasionally. Add more stock as needed, and continue cooking until the cabbage is soft, but not falling apart.
4. 4 Just before serving, remove the cover and stir in the bacon with its juices. Cook over medium-high heat until any remaining liquid is reduced to a syrup and the mixture is piping hot, about 5 minutes. Remove from heat, stir in nutmeg, and fold in the sour cream. Your digestive tract will thank you.

By Terry Temple

Ingredients

• ✓ green cabbage
• olive oil
• onion
• garlic
• water
• salt
• black pepper
• celery
• zucchini
• green bell pepper
• red bell pepper
• red cabbage

Instructions

1. 1 Heat olive oil in a large (at least 3-quart) pot over medium heat. Add onion and garlic; cook until onion is soft and translucent, about 5 minutes. Pour in water, salt, and pepper; bring to a boil. Add celery, zucchini, and bell peppers. Boil for 7 minutes. Stir in all cabbages and continue to boil until cabbages are as soft as you like, about 30 minutes.

By Chaya'le

Ingredients

• ✓ green cabbage
• red cabbage
• red bell pepper
• yellow bell pepper
• snap pea
• cucumber
• cherry tomato
• onion
• red wine vinegar
• yogurt
• sesame oil
• celery seed
• sugar
• garlic powder
• salt
• black pepper

Instructions

1. 1 Place red and green cabbage, red and yellow bell pepper, snap peas, cucumber, cherry tomatoes, and onion in a mixing bowl.
2. 2 Whisk vinegar, yogurt, sesame oil, celery seed, sugar, garlic powder, salt, and pepper together in a small mixing bowl until smooth. Pour over vegetables. Toss gently to coat. Cover and refrigerate until chilled and flavors combine, at least 2 hours.

By Cindi Fortmann

Ingredients

• ✓ green cabbage
• cucumber
• scallion
• garlic
• shallot
• lemon juice
• chive
• olive oil
• rice vinegar
• walnut
• cashew
• almond
• basil
• spinach
• nutritional yeast
• salt
• black pepper

Instructions

1. 1 Place the cabbage, cucumbers, and green onions in a large bowl. Set aside.
2. 2 Add garlic, shallot, lemon juice, chives, oil, vinegar, nuts, basil, spinach and yeast to the bowl of a food processor and blend, scraping down the sides occasionally, until smooth, about 1 minute.
3. 3 Pour dressing over cabbage and toss until well-combined. Season with salt and pepper, to taste.

By Sara Haas, RDN, LDN

Ingredients

• ✓ green cabbage
• baby red potato
• olive oil
• kosher salt
• black pepper
• matzo sheet
• flat-leaf parsley
• lemon zest
• dijon mustard
• salmon fillet
• sherry vinegar
• mustard
• egg
• chive
• cornichon
• non-pareil caper

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C) with a rack in the upper third. Line a rimmed baking sheet with aluminum foil.
2. 2 Toss potatoes with 1 tablespoon olive oil, 3/4 teaspoon salt, and 1/4 teaspoon pepper in a large bowl until evenly coated. Arrange in an even layer on the prepared baking sheet. Intersperse cabbage wedges on the baking sheet and brush with 1 tablespoon olive oil.
3. 3 Bake in the preheated oven until vegetables start to brown, about 15 minutes.
4. 4 Meanwhile, break matzo sheets into large pieces and place in a resealable plastic bag. Carefully pound with the flat end of a glass until coarsely crushed; this should yield 2/3 cup. Transfer to a medium bowl and stir in 4 tablespoons parsley, 2 tablespoons olive oil, and lemon zest until well combined.
5. 5 Spread 2 tablespoons Dijon mustard evenly over the top side of salmon. Sprinkle evenly with 1 teaspoon salt and remaining 3/4 teaspoon pepper. Press matzo mixture onto mustard.
6. 6 Remove potatoes and cabbage from the oven. Stir potatoes and flip cabbage, then push both to the sides to make space in the center. Place salmon in the center and return to the oven.
7. 7 Bake until matzo is golden brown, potatoes and cabbage are tender, and salmon flakes easily with a fork, about 20 minutes.
8. 8 While salmon bakes, whisk together vinegar, 1 teaspoon Dijon mustard, and remaining 3 tablespoons olive oil in a medium bowl until well combined. Fold in eggs, remaining 2 tablespoons parsley, chives, cornichons, capers, and remaining 1/4 teaspoon salt until evenly combined.
9. 9 Serve egg mixture over salmon and vegetables.

By TheOtherJuliaGulia