Type what you have

Ingredients

• ✓ red cabbage
• fiesta flats
• cauliflower riced veggies
• fajita seasoning mix
• orange bell pepper
• green onion

Instructions

1. 1 Cook riced cauliflower in a large skillet for 5 minutes. Add fajita seasoning and stir until combined.
2. 2 Add diced bell pepper to skillet and cook until warmed.
3. 3 Fill each Fiesta Flat with the cauliflower-bell pepper mixture.
4. 4 Top each taco with cabbage and chopped green onions.

By Ortega

Ingredients

• ✓ red cabbage
• carrot
• coleslaw dressing
• red wine vinegar
• soy sauce
• teriyaki sauce
• sesame oil
• ground chicken
• stir-fry sauce
• wonton wrapper

Instructions

1. 1 Mix together cabbage, carrots, coleslaw dressing, vinegar, soy sauce, and teriyaki in a large bowl until well combined. Place in the refrigerator until flavors blend, 1 hour to overnight.
2. 2 Preheat the oven to 350 degrees F (175 degrees C).
3. 3 Heat sesame oil in a large skillet over medium heat. Cook and stir ground chicken in hot oil until browned and crumbly, 5 to 7 minutes. Pour in stir-fry sauce. Cover the skillet, reduce heat to low, and simmer.
4. 4 While chicken mixture simmers, form wonton wrappers into taco shapes and arrange between the cups of an inverted muffin tin.
5. 5 Bake in the preheated oven until firm and lightly browned, 4 to 5 minutes. Spoon 2 to 3 tablespoons chicken mixture into each wonton taco shell and top with slaw.
6. 6 Enjoy!

By OdaMae

Ingredients

• ✓ red cabbage
• sweet corn
• cilantro
• lime
• cumin
• salt
• olive oil
• jalapeno pepper
• queso fresco

Instructions

1. 1 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
2. 2 Cook corn on the preheated grill until charred on all sides, about 15 minutes. Transfer corn to a cutting board; cut kernels from cobs when cool enough to handle.
3. 3 Meanwhile, combine cilantro, lime, cumin, salt, and black pepper in a large bowl; whisk in olive oil until emulsified.
4. 4 Add cabbage, corn, and jalapeño to the bowl; toss to coat. Crumble queso fresco over slaw; toss well.

By Ashley Steele

Ingredients

• ✓ red cabbage
• rice wine vinegar
• white sugar
• salt
• mexicorn
• black bean
• lime juice
• chive
• cumin seed
• salt
• avocado
• yellow corn taco shell
• greek yogurt

Instructions

1. 1 In a medium bowl, combine cabbage, vinegar, salt, and sugar. Massage with hands and mix well to combine. Let rest 30 minutes, stirring every 10 minutes to combine.
2. 2 Combine Mexicorn®, black beans, lime juice, 2 tablespoons chopped chives, ground cumin, and kosher salt in a small bowl. Mix well to combine.
3. 3 Halve each avocado lengthwise, peel, and remove pits. Cut each half into 3 wedges (24 pieces total).
4. 4 Place 2 wedges of avocado into each taco shell. Top with Mexicorn-black bean mixture, quick pickled cabbage, Greek yogurt, and remaining chives. Serve immediately.

By Ortega

Ingredients

• ✓ red cabbage
• flank steak
• black pepper
• cooking spray
• lime juice
• olive oil
• garlic
• salt
• corn tortilla
• scallion
• romaine lettuce
• avocado
• pickled red onion

Instructions

1. 1 Sprinkle steak with pepper, pressing to adhere.
2. 2 Heat grill pan over medium-high heat. Coat pan with cooking spray. Add steak to pan; grill 6 minutes on each side or until desired degree of doneness. Place steak on a cutting board; let stand 5 minutes.
3. 3 Cut steak diagonally across grain into thin slices. Mix lime juice, olive oil, and garlic and drizzle over steak; sprinkle with salt.
4. 4 Heat tortillas on grill pan coated with cooking spray 20 seconds on each side or until lightly charred.
5. 5 Heat scallions on grill until lightly charred.
6. 6 Divide steak among tortillas. Top with romaine, red cabbage, avocado, and pickled red onions. Garnish with grilled scallion.

By Avocados from Mexico

Ingredients

• ✓ red cabbage
• lime juice
• olive oil
• chili powder
• mayonnaise
• shrimp
• enchilada sauce
• jalapeno pepper
• honey
• lime juice
• salt
• scallion
• olive oil
• white vinegar
• cilantro
• corn tortilla

Instructions

1. 1 Mix lime juice, olive oil, chili powder, and mayonnaise together in a bowl. Add shrimp and marinade for at least 1 hour.
2. 2 Mix enchilada sauce, jalapeños, honey, lime juice, and salt together in a separate bowl for sauce.
3. 3 Toss cabbage with scallions, olive oil, vinegar, and cilantro in a large bowl for slaw.
4. 4 Heat tortillas in a frying pan over medium-high heat, about 30 seconds per side. Keep warm.
5. 5 Preheat an outdoor grill for medium heat and lightly oil the grate.
6. 6 Remove shrimp from marinade. Grill until opaque, about 5 minutes. Add shrimp to each tortilla; top with sauce and slaw.

By Robin Wells

Ingredients

• ✓ red cabbage
• tomato
• flour tortilla
• corn tortilla
• cilantro
• carrot
• green cabbage
• paprika
• cumin
• avocado oil
• honey powder
• lime juice
• salt
• chipotle hot sauce
• chipotle pepper
• adobo sauce
• adobo sauce
• chipotle pepper
• greek yogurt
• lime juice
• tilapia fillet

Instructions

1. 1 Combine tilapia strips and 1/2 cup lime juice in a glass container. Cover with plastic wrap and marinate in the refrigerator for 3 to 4 hours.
2. 2 Combine yogurt, chipotle peppers, adobo sauce, hot sauce, and salt for spicy dressing in a blender or food processor; pulse until smooth. Refrigerate until needed.
3. 3 When ready to cook the tilapia, preheat the oven to 350 degrees F (175 degrees C).
4. 4 Remove tilapia from the lime juice and shake off excess. Place in a small baking dish. Discard the remaining lime juice.
5. 5 Whisk 1/3 cup lime juice, honey powder, avocado oil, cumin, and paprika for honey-cumin sauce together in a small bowl. Pour over tilapia to cover.
6. 6 Bake in the preheated oven until fish flakes easily with a fork, 20 to 30 minutes.
7. 7 Meanwhile, prepare slaw: Combine green and red cabbage, carrots, and cilantro in a bowl. Remove spicy dressing from the refrigerator and pour all but 1/4 cup over the slaw; toss to combine.
8. 8 Build tacos by putting 1 tablespoon remaining spicy dressing on each tortilla. Top with tilapia strips, slaw, and tomatoes.

By Donna B McClure

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
• 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
• 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
• 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

Ingredients

• ✓ red cabbage
• ramen noodle
• red bell pepper
• green onion
• almond
• sunflower seed
• sesame seed
• white sugar
• peanut oil
• olive oil
• red wine vinegar
• black pepper

Instructions

1. 1 Toss cabbage, ramen noodles and seasoning packets, red bell pepper, green onion, almonds, sunflower seeds, sesame seeds, sugar, peanut oil, olive oil, red wine vinegar, and black pepper together in a large resealable bag until evenly mixed.

By Lo

Ingredients

• ✓ red cabbage
• butternut squash
• pork sausage
• carrot
• onion
• garlic
• vegetable oil
• salt
• black pepper
• herbes de provence

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a roasting pan or large baking dish with aluminum foil.
2. 2 Add squash, sausage, carrots, cabbage, and onion to the prepared pan. Toss with garlic, oil, salt, pepper, and herbes de Provence.
3. 3 Roast in the preheated oven until vegetables are tender and sausage is browned, about 20 minutes.

By theartofsavvy

Ingredients

• ✓ red cabbage
• onion
• olive oil
• apple
• maple syrup
• apple cider vinegar
• garlic powder
• onion powder
• parsley

Instructions

1. 1 Heat grill to medium high heat to 375 degrees F (190 degrees C).
2. 2 Pour olive oil into a grill pan and sauté onion for 2 minutes. Add chopped apples, maple syrup, apple cider vinegar, garlic powder, and onion powder to the grill pan and stir until mixed.
3. 3 Reduce heat to low at 300 degrees F (150 degrees C). Add red cabbage to the grill pan and cook until cabbage is wilted and lightly tender, about 15 minutes.
4. 4 Remove from heat and add parsley. Enjoy warm.

By Chef Mo

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
• water
• salt
• brown sugar
• caraway seed
• vinegar
• butter

Instructions

1. 1 Place cabbage in a medium saucepan. Add water and salt and bring to a boil. Stir in brown sugar and caraway seeds; cook until cabbage is tender, about 12 minutes. Drain.
2. 2 Toss cabbage with vinegar and butter in a medium bowl until thoroughly coated.

By LAURA NASON

Ingredients

• ✓ red cabbage
• broccoli
• cauliflower
• olive oil
• salt
• paprika
• chili powder
• cumin
• garlic powder
• chicken thigh
• bacon

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a large rimmed baking sheet with aluminum foil.
2. 2 Combine broccoli, cauliflower, and cabbage in a large bowl. Whisk olive oil, salt, and paprika together in a measuring cup and pour over vegetables. Gently stir until all of the vegetables are coated. Set aside.
3. 3 Combine chili powder, cumin, and garlic powder on a flat plate. Roll each chicken thigh in the spice mixture so that both sides are coated. Wrap 2 pieces of bacon around each thigh and place chicken in the center of the baking sheet.
4. 4 Stir vegetables one last time and scatter them around the chicken in an even layer.
5. 5 Bake in the preheated oven until bacon is crispy and chicken is no longer pink in the center and the juices run clear, 35 to 40 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By Soup Loving Nicole

Ingredients

• ✓ red cabbage
• carrot
• mayonnaise
• cranberry
• walnut
• milk
• apple cider vinegar
• white sugar

Instructions

1. 1 Combine cabbage, carrot, mayonnaise, cranberries, walnuts, milk, cider vinegar, and sugar in a bowl; stir well. For best flavor results, cover and refrigerate until chilled.

By AuntE

Ingredients

• ✓ red cabbage
• sweet apple
• jicama
• carrot
• red onion
• olive oil
• rice vinegar
• lime juice
• cilantro
• sugar
• salt
• red pepper flakes
• cayenne pepper
• black pepper

Instructions

1. 1 Toss red cabbage, apples, jicama, carrots, and red onion together in a large bowl.
2. 2 Whisk olive oil, rice vinegar, lime juice, cilantro, sugar, salt, red pepper flakes, cayenne pepper, and ground black pepper together in a small bowl until dressing is smooth. Pour dressing over cabbage mixture and toss to combine. Let slaw sit until flavors combine, about 10 minutes.

By WorldWideDeb

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 cabbage
• mango
• carrot
• jalapeno pepper
• mayonnaise
• lime
• jackfruit
• grapeseed oil
• taco seasoning
• corn tortilla
• cilantro

Instructions

1. 1 Combine green and red cabbage, mango, carrot, jalapeño, mayonnaise, and lime juice for slaw in a large mixing bowl. Mix well until all ingredients are coated with mayonnaise; set aside.
2. 2 Prepare tacos: Gently pull jackfruit flesh apart as you would for pulled pork or chicken, discarding any seeds or pods.
3. 3 Heat oil in a cast iron skillet over medium heat. Add shredded jackfruit and taco seasoning; cook and stir until heated through and blended with seasoning, 2 to 3 minutes.
4. 4 Meanwhile, heat another cast iron skillet over medium-high heat. Working in batches, add tortillas and heat for 15 to 30 seconds per side.
5. 5 Put jackfruit mixture in the middle of each tortilla and top with slaw and cilantro.

By CookingWithShelia

Ingredients

• ✓ red cabbage
• pie crust
• thousand island salad dressing
• egg
• milk
• corned beef
• swiss cheese

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

Ingredients

• ✓ red cabbage
• olive oil
• soy sauce
• chicken breast
• red onion
• carrot
• mayonnaise
• curry powder
• red curry paste
• garlic
• red chile powder
• egg roll wrapper

Instructions

1. 1 Heat 1 tablespoon olive oil and 1 tablespoon soy sauce in a large saucepan over medium heat. Add chicken and cook until no longer pink, 3 to 5 minutes. Add cabbage, onion, and carrot; cook, stirring occasionally, until softened.
2. 2 Mix remaining soy sauce, mayonnaise, curry powder, curry paste, garlic, and chile powder together in a bowl. Fold into the chicken mixture.
3. 3 Preheat the oven to 400 degrees F (200 degrees C). Lightly brush a rimmed baking sheet with some olive oil.
4. 4 Place about 1/4 cup of the chicken mixture diagonally across an egg roll wrapper. Fold the bottom half over the chicken mixture; fold in sides and roll up like a burrito. Repeat until all the chicken mixture and wraps have been used.
5. 5 Place egg rolls seam-side down on the prepared baking sheet. Brush tops and sides of the rolls with remaining olive oil.
6. 6 Bake in the preheated oven until golden brown, 10 to 12 minutes.

By AliciaMac