Type what you have

Ingredients

• ✓ cabbage
• butter
• olive oil
• onion
• garlic
• tomato
• chicken stock
• corned beef

Instructions

1. 1 Heat butter and oil in a large pot over medium heat. Add onion and garlic and cook until onion is soft and translucent, about 5 minutes. Add tomatoes and heat through, about 3 minutes.
2. 2 Stir in cabbage and and cook until softened, about 5 minutes. Add a splash of chicken stock and heat through, about 3 minutes.
3. 3 Mix in corned beef and cook until heated through and flavors have combined, about 10 minutes.

By Shela F Diehr

Ingredients

• ✓ cabbage
• rice noodle
• chicken leg
• pork tenderloin
• soy sauce
• black pepper
• carrot
• shrimp
• green onion

Instructions

1. 1 Place rice noodles in a large bowl; cover with warm water. Set aside until noodles are softened; cut into 4-inch lengths. Drain and set aside.
2. 2 Brown chicken and pork in a skillet over medium heat until no pink shows; season with soy sauce and black pepper. Transfer to a bowl; set aside.
3. 3 Cook cabbage and carrots in the same skillet until tender. Stir in noodles, shrimp, and green onions; cook for 4 to 5 minutes. Stir in chicken and pork; cook 5 minutes more.

By Ozzyzmommy

Ingredients

• ✓ cabbage
• rice noodle
• vegetable oil
• onion
• garlic
• chicken breast
• carrot
• soy sauce
• lemon

Instructions

1. 1 Gather all ingredients.
2. 2 Place rice noodles in a large bowl; cover with warm water and let soften for 8 to 10 minutes. Drain and set aside.
3. 3 Meanwhile, heat oil in a wok or large skillet over medium-low heat. Add onion and garlic; cook and stir until onion is tender, about 3 to 5 minutes. Stir in chicken, cabbage, carrots, and soy sauce. Cook until cabbage begins to soften.
4. 4 Toss in noodles and cook, stirring constantly, until heated through.
5. 5 Transfer pancit to a serving dish and garnish with lemon wedges.

By Heather Maurer

Ingredients

• ✓ cabbage
• sesame oil
• ground pork
• water chestnut
• green onion
• soy sauce
• rice vinegar
• carrot
• lumpia wrapper
• olive oil cooking spray

Instructions

1. 1 Heat oil in a large skillet over medium-high heat. Add pork and cook until browned, about 5 minutes, breaking it into small pieces. Add water chestnuts, green onion, soy sauce, and vinegar; cook for 5 additional minutes.
2. 2 Increase heat to high and add cabbage. Cook until cabbage is soft and liquid has evaporated, about 2 minutes. Turn off heat and stir in grated carrots. Let mixture cool for 3 minutes.
3. 3 Preheat the air fryer to 400 degrees F (200 degrees C).
4. 4 Meanwhile, place a lumpia wrapper on a clean surface in a diamond shape, with one corner at the bottom. Place 2 tablespoons of filling in the wrapper. Fold up bottom half and then tightly fold in sides. Gently roll and seal with a couple drops of water. Repeat with remaining wrappers and filling.
5. 5 Lightly mist each roll with olive oil. Arrange as many lumpia in your air fryer basket as possible without them touching. Cook in the preheated air fryer for 5 minutes. Flip and cook 3 additional minutes. Transfer to a paper towel-lined plate. Repeat with remaining lumpia.

By Soup Loving Nicole

Ingredients

• ✓ cabbage
• chicken thigh
• rice noodle
• soy-based liquid seasoning
• olive oil
• sesame oil
• garlic
• onion
• carrot
• garlic salt

Instructions

1. 1 Bring a pot of water to a boil over high heat. Add chicken thighs and boil until no longer pink in the centers and juices run clear, about 30 minutes. Strain broth into a bowl to reserve. Shred chicken thighs using 2 forks.
2. 2 Place noodles in a large bowl and pour in hot chicken broth, adding hot water to cover if needed. Set aside until noodles are softened, 5 to 7 minutes. Blanch noodles with cold water and drain well. Place into a bowl and add soy seasoning, 1 tablespoon olive oil, and sesame oil. Mix well and set aside.
3. 3 Heat remaining olive oil in a skillet or large wok over medium-high heat. Saute garlic in the hot oil until it begins to brown, about 1 minute. Add onion and cook for 2 minutes. Add chicken, cabbage, and carrots. Stir-fry for 3 to 4 minutes; season with garlic salt. Mix chicken mixture with noodles, add soy seasoning to taste, and serve.

By VLENKE

Ingredients

• ✓ cabbage
• chicken breast
• cilantro
• red onion
• carrot
• white vinegar
• white sugar
• lime juice
• fish sauce
• garlic
• cayenne pepper
• salt
• black pepper
• peanut

Instructions

1. 1 Combine chicken, cabbage, cilantro, onion, and carrot in a large bowl. Set salad aside.
2. 2 Mix vinegar, sugar, lime juice, fish sauce, garlic, and cayenne pepper together in a separate bowl. Add dressing to the bowl with the salad and mix thoroughly. Season with salt and pepper. Refrigerate at least 2 hours for flavors to meld.
3. 3 Serve salad topped with chopped peanuts.

By annieoakley

Ingredients

• ✓ cabbage
• chicken breast
• pork sirloin
• carrot
• salt
• black pepper
• monosodium glutamate
• all-purpose flour
• water
• spring roll wrapper
• oil
• pancit noodles
• apple cider vinegar
• garlic

Instructions

1. 1 Bring 2 quarts of water of water to a boil in a saucepan. Add chicken, and cook for 10 to 15 minutes, or until done. Reserve chicken stock, and allow chicken to cool. Cut chicken into small cubes.
2. 2 In a large skillet or wok, saute pork until evenly brown. Stir in chicken, cabbage, and carrots. Cook over medium heat until cabbage is tender. Remove from heat, and allow to cool slightly while you separate the wrappers.
3. 3 In small bowl, combine enough flour and water to make a paste about the consistency of glue. Spoon meat mixture into a thin line on each wrapper, and roll up, using a dab of the flour paste to seal the edge. Keep each lumpia thin; if you over fill them, the wrapper will tear. Save about 1/2 to 1/4 of the filling in the pot for the pancit.
4. 4 Heat large skillet with 1/2 to 1 inch of oil. Fry the lumpia one side at a time, until a nice golden brown. Drain, standing each piece upright, in a pot or bowl lined with paper towel.
5. 5 Return the remainder of the filling to the stove, and gently mix in the pancit noodles. Gradually add the chicken stock, and cook until noodles are tender.
6. 6 For the sauce: With a mortar and pestle or back of a spoon, crush the garlic, then mix into the vinegar. Serve in small bowls with spoons. The sauce can be used as a dip, or to spoon into the lumpia.

By LANIBIRD

Ingredients

• ✓ cabbage
• beef short rib
• water
• onion
• black peppercorn
• beef bouillon cube
• potato
• chayote squash
• carrot
• celery
• salt

Instructions

1. 1 Place short ribs into a large pot with enough water to cover. Bring to a boil over high heat, then boil for 5 minutes; the ribs will not be fully cooked. Drain and discard cooking water.
2. 2 Return ribs to the pot. Pour in 1 quart water, then add onions, peppercorns, and bouillon cubes. Bring to a boil, then cover, reduce the heat, and simmer for 1 hour.
3. 3 Skim any fat floating on the surface. Stir in potatoes, chayote squash, carrots, and celery. Cover and simmer until potatoes are tender, about 20 minutes. Season with salt, then add cabbage and cook for 5 more minutes.

By lola

Ingredients

• ✓ cabbage
• olive oil
• plantain
• potato
• onion
• garlic
• chicken leg
• chicken thigh
• chicken wing
• chorizo de bilbao
• salt
• pepper
• water
• tomato
• chickpea

Instructions

1. 1 Heat olive oil in a large pot over medium heat. Add plantains and potatoes; cook until crisp on the outside, 5 to 7 minutes. Transfer plantains and potatoes to a bowl; set aside. Reserve oil in the pot.
2. 2 Add onion and garlic to the pot; cook and stir until onion is translucent, 5 to 7 minutes. Add chicken and chorizo; season with salt and black pepper. Cover the pot; cook 5 minutes.
3. 3 Pour enough water to cover chicken completely. Bring to a simmer; cook 10 minutes. Add tomatoes, cover, and cook 10 minutes. Stir in plantain mixture, cabbage, and garbanzo beans. Cook, covered, until cabbage is wilted and stew is hot, about 5 minutes. Serve hot.

By lola

Ingredients

• ✓ cabbage
• rice noodle
• olive oil
• onion
• garlic
• chicken
• salt
• black pepper
• shrimp
• soy sauce
• celery
• carrot
• water
• pancit canton
• yellow chinese noodle

Instructions

1. 1 Soak bihon in a bowl of warm water until soft, about 5 minutes. Drain.
2. 2 Heat oil in a large wok over medium-high heat. Saute onion and garlic until onion is translucent, about 5 minutes. Add chicken, salt, and pepper. Cook and stir until flavors combine, about 3 minutes. Add shrimp; cook until they start to turn color, about 1 minute. Add soy sauce; toss in cabbage, celery, and carrot. Cook until well combined, about 2 minutes. Add 2 cups water; bring to a boil. Cook until vegetables begin to soften, about 2 minutes.
3. 3 Transfer chicken, shrimp, and vegetables to a bowl, leaving the liquid behind in the wok. Add bihon and canton noodles to the liquid. Mix well and cover. Let sit until tender, about 5 minutes. Return 1/2 the chicken-vegetable mixture to the wok; mix with the noodles. Pour soup into bowls; garnish with the remaining chicken-vegetable mixture.

By lola

Ingredients

• ✓ cabbage
• green chile pepper
• rice vinegar
• lime juice
• fish sauce
• garlic
• sugar
• sesame oil
• vegetable oil
• black pepper
• chicken breast
• carrot
• onion
• peanut
• cilantro

Instructions

1. 1 Gather all ingredients.
2. 2 Stir together the chopped green chiles, rice vinegar, lime juice, fish sauce, garlic, sugar, sesame oil, vegetable oil, and black pepper until the mixture is thoroughly combined and the sugar is dissolved.
3. 3 Place the chicken, cabbage, carrot, onion, peanuts, and cilantro in a salad bowl, and toss thoroughly together with tongs.
4. 4 Pour the dressing over the salad and toss again. Serve immediately.

By Jia T

Ingredients

• ✓ cabbage
• egg
• chili powder
• black pepper
• carrot
• bok choy
• water
• chicken bouillon
• fish sauce
• soy sauce
• chicken
• achiote powder
• onion
• garlic
• vegetable oil
• wood ear mushroom
• mung bean vermicelli

Instructions

1. 1 Soak vermicelli in a bowl of hot water, 2 to 3 minutes. Drain. Cut noodles to desired length; set aside. Soak mushrooms in a second bowl of water; set aside to soften.
2. 2 Heat oil in a saucepan over medium-high heat. Cook and stir garlic in hot oil until browned, about 2 minutes. Remove garlic to a bowl and set aside for garnish. Add onion and achiote powder to the saucepan and sauté until onion is translucent, about 5 minutes. Add chicken, soy sauce, and fish sauce. Stir in bouillon until dissolved. Pour in 1 cup water and bring to a boil.
3. 3 Drain softened mushrooms and cut into 1-inch pieces.
4. 4 Toss cabbage, bok choy, and carrot into boiling water mixture. Add vermicelli, mushrooms, black pepper, and chili powder. Cook, mixing well, until pancit is slightly dried, about 5 minutes. Transfer pancit to a platter. Garnish with egg slices and browned garlic.

By Maridol34

Ingredients

• ✓ cabbage
• pepper
• salt
• oyster sauce
• soy sauce
• soy sauce
• mushroom
• broccoli
• carrot
• garlic
• shallot
• vegetable oil
• black pepper
• garlic salt
• olive oil
• chicken breast
• vegetable oil
• ramen noodle

Instructions

1. 1 Bring a pan of water to a boil, and cook the ramen until tender, about 3 minutes. Plunge the noodles into cold water to stop the cooking, drain in a colander set in the sink, and drizzle the noodles with 1 tablespoon of vegetable oil. Set aside.
2. 2 Place the chicken strips in a bowl, and toss with olive oil, garlic salt, and black pepper. Heat 1 tablespoon of oil in a wok over high heat, and cook and stir the chicken until it is no longer pink, about 5 minutes. Stir in the shallots and garlic, and cook and stir until they start to turn brown. Add the cabbage, carrots, broccoli, and mushrooms, and cook and stir until the vegetables are tender, about 5 minutes.
3. 3 Stir in the ramen noodles, soy sauce, sweet soy sauce, and oyster sauce, mixing the noodles and sauces into the vegetables and chicken. Bring the mixture to a simmer, sprinkle with salt and pepper, and serve hot.

By Fellicia R

Ingredients

• ✓ cabbage
• canning salt

Instructions

1. 1 Remove outer leaves and any undesirable portions from firm mature cabbage heads. Cut heads into quarters and remove and discard cores, Cut cabbage into thin shreds about the thickness of a dime with a sharp knife, mandolin, or food processor.
2. 2 Transfer 5 pounds cabbage to a large bowl. Sprinkle 3 tablespoons salt over top and mix thoroughly. Let stand until slightly wilted, about 5 minutes.
3. 3 Pack salted cabbage firmly and evenly into a large, clean pickling container. Use a wooden spoon, tapper, or your hands to press down firmly until juice comes to the surface.
4. 4 Repeat salting and packing of cabbage in 5-pound batches as directed in Step 2 until the container is filled to within 3 to 4 inches of the top. If juice does not cover cabbage, make and add brine (see Recipe Tip).
5. 5 Cover cabbage with cheesecloth and tuck the edges down against the inside of the container. Place a weighted bowl on the cheesecloth to submerge cabbage. Let sit in a 70 to 75 degrees F (21 to 24 degrees C) room for 3 to 6 weeks; remove and discard scum formation daily. The presence of gas bubbles indicates fermentation is taking place.
6. 6 When ready to can, inspect 36 pint-sized (or 18 quart-sized) jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until needed. Wash new, unused lids and rings in warm soapy water.
7. 7 Transfer sauerkraut and brine to a very large pot. Heat mixture until simmering and 185 to 210 degrees F (85 to 99 degrees C); do not boil.
8. 8 Pack sauerkraut into hot, sterilized jars, filling to within 1/2 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
9. 9 Working in batches, place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process pints for 15 minutes or quarts for 20 minutes.
10. 10 Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

By MARCIAMOLINA

Ingredients

• ✓ cabbage
• kosher salt
• caraway seed

Instructions

1. 1 Remove and discard the core of the cabbages, then finely shred.
2. 2 Combine 1/2 of the shredded cabbage with 1/2 of the salt in a large bowl; massage and squeeze for several minutes until the cabbage softens; it will be quite moist. Repeat with the remaining cabbage and salt. Leave cabbage at room temperature for 8 hours or overnight.
3. 3 Inspect two 1-liter (35-ounce) jars for cracks and rings or lids for rust, discarding any defective ones. Immerse in simmering water for about 10 minutes. Wash new, unused lids and rings in warm soapy water.
4. 4 Squeeze cabbage and discard any excess liquid. Mix in caraway seeds and transfer to the prepared jars. Wipe the rims with a clean cloth, then screw on lids. Set jars in a cool, dark place on a towel, as they may leak during the fermentation process.
5. 5 Ferment for 2 to 3 weeks, to taste. Once sauerkraut is ready, store jars in the fridge to slow the fermentation process. Sauerkraut will keep in the fridge for several months.

By Olenka

Ingredients

• ✓ cabbage
• sweet chili sauce
• sriracha sauce

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
2. 2 Cut cabbage vertically through the core into 4 wedges. Whisk Thai sweet chili sauce and Sriracha together in a bowl.
3. 3 Place cabbage wedges on the prepared baking sheet and brush 1/2 of the chili-Sriracha sauce over the top of each wedge.
4. 4 Bake in the preheated oven for 10 minutes. Heat the oven's broiler to high. Brush remaining sauce over the cabbage wedges. Broil for 5 minutes.

By Soup Loving Nicole

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
• white sugar
• salt
• nutmeg
• heavy cream
• bread crumb

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C).
2. 2 Place cabbage in a 2 quart casserole dish. Sprinkle with sugar, salt and nutmeg. Pour cream over cabbage and top with bread crumbs.
3. 3 Bake in preheated oven for 1 hour.

By Sara

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
• salt
• white vinegar
• white sugar

Instructions

1. 1 Place cabbage in a large bowl; sprinkle with salt and stir to distribute. Set aside for 20 minutes, tossing with hands every few minutes.
2. 2 Drain excess water from cabbage. Stir in vinegar and sugar; mix well. Cover the bowl; refrigerate for 24 hours.

By SCGOATS

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
• soy sauce
• butter
• pepper

Instructions

1. 1 Preheat an outdoor grill for medium heat.
2. 2 Divide cabbage among 4 squares of aluminum foil. Sprinkle 2 tablespoons soy sauce over each cabbage mound; place 1 tablespoon butter on top. Season with pepper. Fold the sides of the foil over cabbage, sealing to form a packet.
3. 3 Place packets onto preheated grill; cook until cabbage tender, 15 to 20 minutes.

By ericasalad

Ingredients

• ✓ cabbage
• butter
• sweet onion
• bacon
• barbecue sauce
• bacon

Instructions

1. 1 Cut the knot from the bottom of the cabbage and remove the core.
2. 2 Heat 1 tablespoon butter in a skillet over medium heat; cook and stir onion until softened, about 10 minutes.
3. 3 Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels, reserving bacon drippings. Chop bacon into small pieces. Mix onion, bacon, and barbeque sauce together in a bowl.
4. 4 Fill the hole in the cabbage with onion-bacon mixture and place pieces of butter into the core to fill completely. Drape 2 bacon strips over filling and hold in place with toothpicks.
5. 5 Preheat an outdoor grill for medium heat and lightly oil the grate. Make a ring out of aluminum foil and place on grill.
6. 6 Place cabbage on the foil ring and cook, basting with bacon drippings, until a fork can easily puncture the cabbage, 15 to 30 minutes.

By Rick Nelsen

Ingredients

• ✓ cabbage
• shrimp
• sweet and sour sauce
• celery
• carrot
• rice wrapper

Instructions

1. 1 In a medium bowl, mix the cabbage, shrimp, sweet and sour sauce, celery and carrots.
2. 2 Fill a small bowl with hot water. Dip rice wrappers one at a time into the water. Allow wrappers to soften, then remove from the water and drain. As wrappers are removed from the water, fill each with 2 tablespoons of the cabbage mixture. Roll the wrappers and chill covered until serving.

By Rayna Jordan

Ingredients

• ✓ cabbage
• pork fatback
• sauerkraut
• kielbasa sausage

Instructions

1. 1 Cook fatback in a large pot over low heat until the drippings render out, about 45 minutes, stirring often. Stir sauerkraut and cabbage into the pork drippings, bring to a simmer, and cook until cabbage is very tender, about 3 hours. Stir occasionally. Mix kielbasa into the cabbage and kraut; cook 45 minutes to 1 hour to blend flavors.

By egnatuk

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
• green onion
• chicken flavored ramen noodle
• almond
• olive oil
• white sugar
• white vinegar

Instructions

1. 1 In a large bowl, combine the cabbage, green onions, noodles and almonds.
2. 2 Prepare the dressing by whisking together the oil, sugar, vinegar and seasoning packets. Pour over cabbage and noodle mixture and mix well to coat. Refrigerate until chilled and serve.

By golfmommy

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