Type what you have

Ingredients

• ✓ cabbage
• potato
• olive oil
• black pepper
• kale
• onion
• red bell pepper
• firm tofu
• soy sauce
• salt
• black pepper

Instructions

1. 1 Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 10 minutes. Drain in a colander.
2. 2 Warm 1 1/2 tablespoons olive oil on a griddle or in a saute pan. Add potatoes and carefully smash each potato to about 1/2-inch thickness using the back of a spatula. Sear potatoes on each side until crispy, about 3 minutes. Season with pepper and transfer to a large bowl.
3. 3 Meanwhile, heat remaining 1 1/2 tablespoons olive oil over medium-high heat in a saute pan. Add kale, cabbage, onion, and bell pepper and saute for about 3 minutes. Crumble tofu over the top of the vegetables. Pour in soy sauce and continue cooking until any liquid has evaporated, 3 to 5 minutes. Season with salt and pepper and transfer to the bowl with the smashed potatoes. Mix and serve.

By Diana71

Ingredients

• ✓ cabbage
• egg
• water
• all-purpose flour
• soy sauce
• baking powder
• salt
• vegetable oil
• onion
• soba noodle
• bacon

Instructions

1. 1 Whisk eggs, water, flour, soy sauce, baking powder, and salt together in a bowl; set batter aside.
2. 2 Heat oil in a sauté pan over medium heat. Add onion; cook until soft and translucent, about 5 minutes. Stir onion into batter. Add cabbage to the same pan; cook until slightly wilted, 5 to 7 minutes. Stir cabbage into batter.
3. 3 Fill a large pot with water and bring to a boil. Cook soba noodles in boiling water, stirring occasionally, until tender yet firm to the bite, 5 to 7 minutes. Drain and cut noodles into shorter pieces; stir into batter.
4. 4 Cook ¼ cup bacon in a skillet over medium-high heat until starting to crisp, 2 to 3 minutes; arrange in a small circle in middle of the skillet. Add 1 cup batter to the skillet on top bacon; cook until brown and crispy, flipping pancake halfway and pressing down with a spatula, about 5 minutes per side. Repeat with remaining bacon and batter.

By whitney

Ingredients

• ✓ cabbage
• ground beef
• ground pork
• vegetable oil
• bean sprout
• celery
• green onion
• soy sauce
• cornstarch
• sesame oil
• salt
• black pepper
• wonton wrapper
• egg

Instructions

1. 1 Heat a large skillet over medium-high heat. Cook and stir beef and pork in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Transfer meat mixture to a large bowl, breaking up any large chunks with a wooden spoon.
2. 2 While the meat is cooking, 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, cover, and steam until tender, 2 to 4 minutes.
3. 3 Heat oil in a deep-fryer or large saucepan to 360 degrees F (182 degrees C).
4. 4 Mix cabbage, bean sprouts, celery, green onion, soy sauce, cornstarch, sesame oil, salt, and pepper into meat mixture. Spoon mixture into the center of each wonton wrapper. Brush beaten egg onto two edges of each wrapper and fold wrapper around filling, sealing the edges together.
5. 5 Working in batches, fry wontons in hot oil until browned, 3 to 5 minutes. Finish filling and forming remaining wontons while each batch cooks. Drain cooked wontons on a paper towel-lined plate.

By rchaeg3

Ingredients

• ✓ cabbage
• cellophane noodle
• onion
• bell pepper
• carrot
• garlic
• salt
• black pepper
• olive oil
• firm tofu
• scallion
• sesame oil
• all-purpose flour
• beet juice
• egg
• salt

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a rolling boil; stir in noodles and return to a boil. Cook noodles uncovered, stirring occasionally, until tender yet firm to the bite, 6 to 7 minutes. Drain and dice.
2. 2 Place cabbage, onion, bell pepper, carrot, garlic, salt, and pepper in the bowl of a food processor; pulse until vegetables are diced.
3. 3 Heat olive oil in a pan over medium-low heat. Saute the vegetable mixture in the hot oil, stirring frequently, until soft, about 6 minutes. Add tofu; saute for 5 minutes.
4. 4 Place filling in a cheesecloth and squeeze as much water out as possible. Transfer the filling to a bowl and mix in the diced noodles, scallions, and sesame oil until well combined.
5. 5 Mix flour, beet juice, egg, and salt for dough together in a bowl and knead until cohesive but not sticky.
6. 6 Roll out dough with a thin rolling pin, or roll it through your pasta machine at the thickest setting. Progressively roll the dough thinner until it reaches the second-thinnest setting on your machine--or, thin enough that it's see-through, but not quite transparent. Cut circles for dumpling wrappers with a 3 1/2-inch biscuit cutter or cup. Roll excess dough back through the machine, or with a rolling pin, repeating the process and cutting out more wrappers until you have no more dough left.
7. 7 Place about 2 teaspoons of filling in the center of each dumpling wrapper. Fold each wrapper in half and pinch all the way across until the dumpling is sealed firmly shut.
8. 8 Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Working in batches, add dumplings, cover, and steam until heated through, about 10 minutes.

By DakotaKim

Ingredients

• ✓ cabbage
• vegetable oil
• bean sprout
• carrot
• ground beef
• green onion
• egg
• garlic
• sesame oil
• sesame seed
• salt
• black pepper
• ginger
• wonton wrapper
• vegetable oil

Instructions

1. 1 Heat 1 1/2 teaspoons oil in a skillet over medium-high heat. Add cabbage, bean sprouts, and carrots; saute until tender, 6 to 8 minutes. Transfer vegetable mixture to a large bowl.
2. 2 Place beef in the same skillet; cook and stir until no longer pink, 5 to 7 minutes. Drain beef into the bowl with the vegetable mixture. Add green onions, beaten egg, garlic, sesame oil, sesame seeds, salt, pepper, and ginger. Mix filling well.
3. 3 Separate and place wonton wrappers onto a flat work surface. Spoon 1 tablespoon of the filling onto the center of each wrapper. Use your finger or a pastry brush to lightly moisten edges of wonton wrappers with water. Fold one corner of the wrapper over the filling onto the opposite corner to form a triangle. Press edges together to seal wontons.
4. 4 Heat remaining 2 tablespoons oil in a large saucepan to 375 degrees F (190 degrees C). Place wontons in the hot oil; fry until lightly browned, 1 to 2 minutes per side.

By DeAnna L

Ingredients

• ✓ cabbage
• chile pepper
• sesame oil
• rice vinegar
• soy sauce
• canola oil
• mixed vegetable
• bean sprout
• firm tofu
• pork
• crabmeat
• green onion
• shallot
• salt
• water
• egg
• all-purpose flour

Instructions

1. 1 In a large bowl, mix together the flour, eggs, water and salt. It will be very watery, as the pizza is like a crepe. Stir in the crabmeat, pork, tofu, bean sprouts, mixed vegetables, and cabbage until well blended.
2. 2 Heat some of the oil in a large skillet over medium heat. Your pizzas will be the size of your skillet. Spoon in enough of the vegetable batter to cover the bottom of the pan. Cook for about 8 minutes, or until the underside is golden brown. Flip, and cook until browned on the other side, about 3 minutes. The edges should be crispy. Repeat with remaining batter. Serve pizzas with dipping sauce.
3. 3 To make the dipping sauce, mix together the soy sauce, rice vinegar, sesame oil and chile pepper in a sealable container. Seal, and shake until well blended. Shake again just before serving.

By MERRYMOBERRY

Ingredients

• ✓ cabbage
• ground beef
• green onion
• carrot
• garlic
• sesame oil
• sesame seed
• monosodium glutamate
• salt
• black pepper
• egg
• vegetable oil
• wonton wrapper
• soy sauce
• rice wine vinegar
• sesame seed

Instructions

1. 1 Gather all ingredients.
2. 2 Heat a large skillet over medium-high heat. Add beef; cook and stir until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
3. 3 Mix green onions, cabbage, carrot, garlic, 1 tablespoon sesame oil, 1 tablespoon sesame seeds, monosodium glutamate, salt, and pepper into ground beef mixture; cook and stir until liquid is evaporated and vegetables are tender, 5 to 10 minutes.
4. 4 Transfer beef mixture to a bowl and mix in 1 egg. Meanwhile, heat vegetable oil in a separate skillet over medium heat.
5. 5 Crack the second egg into a bowl and beat well.
6. 6 Hold 1 wonton wrapper in the palm of your hand and brush a thin layer of beaten egg on 1 edge. Scoop about 1 teaspoon beef mixture into the center of the wrapper.
7. 7 Fold wrapper in half, corner to corner, to make a triangle and pinch the edges shut, crimping with your fingers to make a seal.
8. 8 Press the air out by cupping your fingers over the dumpling in your palm and pressing lightly.
9. 9 Fry wontons in the hot oil until 1 side is browned, about 1 or 2 minutes. Flip and cook until other side is browned, 1 or 2 minutes. Transfer wontons to a paper towel-lined plate to drain using a slotted spoon.
10. 10 To make the dipping sauce: Whisk soy sauce, rice wine vinegar, 1 teaspoon sesame oil, and 1 teaspoon sesame seeds together in a bowl until smooth.
11. 11 Serve alongside wontons.

By Ivy Yapelli

Ingredients

• ✓ cabbage
• sesame seed
• water
• perilla leaf
• scallion
• onion
• sweet potato
• glutinous rice cake
• ginger
• black pepper
• garlic
• sesame oil
• brown sugar
• mirin
• gochugaru
• soy sauce
• gochujang
• chicken breast
• vegetable oil

Instructions

1. 1 Heat oil in a large nonstick saucepan. Add chicken pieces; cook and stir until nearly opaque, 4 to 7 minutes.
2. 2 Combine gochujang, soy sauce, gochugaru, mirin, brown sugar, sesame oil, garlic, black pepper, and ginger in a bowl. Add to the saucepan with the chicken. Cook and stir until chicken pieces are browned and well coated, 3 to 5 minutes.
3. 3 Stir rice cakes, cabbage, sweet potato, and onion into the skillet with the chicken mixture. Cook until sweet potato changes color, about 10 minutes. Add 2 to 2 1/2 scallions and perilla leaves. Cook until wilted, about 3 minutes. Add more water if sauce seems to be drying up. Garnish with remaining scallions and sesame seeds.

By mykoreaneats

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

Ingredients

• ✓ cabbage
• carrot
• salt
• spring water
• sugar

Instructions

1. 1 Combine cabbage and carrots in a large (at least 1 gallon) ceramic or glass jar.
2. 2 Stir salt into spring water in a large bowl or measuring cup until dissolved. Add to cabbage mixture to cover (cabbage mixture should be completely submerged); place a small inverted saucer on top to keep it submerged.
3. 3 Cover jar with a clean kitchen towel. Leave on counter at room temperature for 3 days; poke holes through cabbage mixture to bottom of jar with the handle of a wooden spoon to help gas escape, once a day, for 3 days.
4. 4 Add a small amount of liquid from jar to a small bowl; stir in sugar until dissolved. Return liquid to jar.
5. 5 Cover jar, making sure cabbage mixture submerged. Leave on counter for 2 more days; poke holes into mixture to help trapped gasses escape, once a day, for 2 days.
6. 6 Transfer sauerkraut and liquid to smaller jars, seal, and refrigerate between uses.

By Allrecipes Member

Ingredients

• ✓ cabbage
• oil
• onion
• canadian bacon
• beer

Instructions

1. 1 Heat oil in a large stockpot over medium heat; cook and stir onion and bacon until fragrant, 2 to 4 minutes. Add cabbage and mix well; pour in beer. Cover stockpot and simmer, stirring occasionally, until cabbage is tender, 10 to 15 minutes.

By RunningD

Ingredients

• ✓ cabbage
• onion
• carrot
• celery
• tomato
• green bean
• onion soup mix
• water

Instructions

1. 1 Combine water, soup mix, and vegetables in a large stock pot. Bring to a boil. Reduce heat, and simmer until the vegetables are tender.

By PEGW

Ingredients

• ✓ cabbage
• bacon
• bacon drippings
• black pepper

Instructions

1. 1 Cook bacon in a deep skillet over medium heat until crisp, 5 to 7 minutes. Remove bacon from skillet and drain on a paper towel-lined plate. Reserve 1/4 cup drippings in skillet.
2. 2 Add cabbage to hot bacon drippings; cook and stir over medium heat until cabbage wilts, 5 to 7 minutes.
3. 3 Crumble bacon over cabbage. Stir and simmer until bacon is warmed, 2 to 3 minutes. Season with black pepper.

By cmarten

Ingredients

• ✓ cabbage
• brown sugar
• apple cider vinegar
• mayonnaise
• celery seed

Instructions

1. 1 In a large bowl, whisk together the brown sugar, apple cider vinegar, mayonnaise, and celery seed. Add cabbage and toss to coat.

By Jayme