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
• 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
• 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
• 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
• 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
• 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
• 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
• 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

Ingredients

• ✓ green cabbage
• olive oil
• leek
• celery
• red onion
• green onion
• jalapeno pepper
• basil
• rosemary
• eggplant
• carrot
• extra-firm tofu
• garlic
• water
• tomato

Instructions

1. 1 Heat oil in a large pot over medium heat. Add leeks, celery, red onion, green onion, jalapeno, basil, and rosemary. Cook and stir until vegetables are soft, about 10 minutes. Add cabbage, eggplant, carrots, tofu, and garlic. Add water to cover. Bring soup to a boil uncovered.
2. 2 Cover soup partially; reduce heat. Simmer, stirring occasionally, until vegetables are almost tender, about 20 minutes. Add tomato. Cook until vegetables are fully tender, about 10 minutes more. Season with salt.

By melaelle

Ingredients

• ✓ green cabbage
• sour cream
• red onion
• cilantro
• lime juice
• cumin
• garlic
• kosher salt
• olive oil
• lime juice
• cumin
• kosher salt
• white fish
• black pepper
• corn tortilla
• avocado
• tomato
• cilantro

Instructions

1. 1 Quarter and thinly slice the cabbage; put in a large bowl. Mix sour cream, onion, cilantro, lime juice, cumin, garlic, and salt in a separate bowl. Pour sour cream mixture over the cabbage and toss to combine. Cover and set aside in the refrigerator for 30 minutes.
2. 2 Mix olive oil, lime juice, cumin, and 1 teaspoon salt in a large glass or ceramic bowl. Place fish in the bowl and evenly coat with marinade. Cover the bowl with plastic wrap and marinate in the refrigerator for at least 30 minutes.
3. 3 While the fish is marinating, preheat an outdoor grill for medium heat and lightly oil the grate.
4. 4 Sprinkle fish with remaining salt and pepper. Place on the preheated grill and cook until firm, about 10 minutes.
5. 5 Divide fish among tortillas and top with coleslaw, avocados, tomatoes, and cilantro.

By HerbanSpoons

Ingredients

• ✓ green cabbage
• olive oil
• onion
• carrot
• celery
• garlic
• salt
• black pepper
• chicken stock
• water
• browning sauce
• tomato
• hot sauce
• bay leaf
• cajun seasoning

Instructions

1. 1 Heat oil in a large pot over medium-high heat. Add onion, carrots, and celery. Saute until vegetables are tender and starting to brown, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Season with salt and pepper. Pour in chicken stock, water, and browning sauce.
2. 2 Bring soup to a boil; reduce heat to low. Add cabbage, diced tomatoes, hot sauce, bay leaf, and Cajun seasoning. Simmer until cabbage is tender and liquid is reduced by half, 25 to 30 minutes. Adjust seasoning as needed.

By MarshDylan92

Ingredients

• ✓ green cabbage
• provolone cheese
• mozzarella cheese
• olive oil
• red bell pepper
• black pepper
• basil
• oregano
• salt
• garlic
• worcestershire sauce
• onion
• celery
• red cabbage
• fire-roasted diced tomato
• ground beef
• butter

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Oil bottom and sides of two rectangular glass baking dishes.
2. 2 Melt butter in a 4- to 6-quart stockpot over medium heat. Stir in ground beef, diced tomatoes, green and red cabbage, celery, onion, Worcestershire sauce, garlic, salt, oregano, basil, and black pepper; cook until beef starts to brown and cabbage softens slightly, 8 to 10 minutes. Continue to cook and stir for 10 to 15 minutes.
3. 3 Meanwhile, cut peppers in half from top to bottom. Remove stems, seeds, and white membranes. Rub outsides of peppers with olive oil; arrange, skin-sides down, like edible bowls, in the prepared baking dishes.
4. 4 Strain beef mixture to remove and discard excess liquid; divide mixture among peppers until filled, mounding any extra on top or reserving for another use. Cover stuffed peppers with aluminum foil.
5. 5 Cook in the preheated oven until peppers have softened, 30 to 40 minutes. Remove foil, top with mozzarella and provolone; cook 5 minutes more.
6. 6 Cool before serving, 3 to 5 minutes.

By RedheadedMama

Ingredients

• ✓ green cabbage
• red cabbage
• pineapple
• carrot
• bacon
• red onion
• parsley
• mayonnaise
• apple cider vinegar
• chipotle chile in adobo sauce
• white sugar
• honey
• mustard
• onion powder
• garlic powder
• celery salt
• salt
• black pepper
• beef hot dog
• hot dog bun

Instructions

1. 1 Gather all ingredients.
2. 2 Combine green cabbage, red cabbage, pineapple, carrot, bacon, red onion, and parsley in a large bowl.
3. 3 Whisk mayonnaise, apple cider vinegar, chipotle puree, sugar, honey, Dijon mustard, onion powder, garlic powder, celery salt, salt, and pepper in a bowl until well combined. Pour over the cabbage mixture and toss well. Let stand for at least 15 minutes before serving.
4. 4 Preheat an outdoor grill for high heat and lightly oil the grate. Grill hot dogs until golden brown on all sides, about 7 minutes total. Transfer to a plate.
5. 5 Place buns cut-side down on the grill and grill until lightly golden brown, about 20 seconds.
6. 6 Place hot dogs in the buns and top with cabbage slaw.

By Culinary Envy

Ingredients

• ✓ green cabbage
• cilantro
• vegetable oil
• sesame oil
• chicken breast
• salt
• rice noodle
• red pepper flake
• sriracha hot sauce
• brown sugar
• ketchup
• soy sauce
• hoisin sauce
• rice vinegar
• chicken broth
• garlic
• green onion
• jalapeno pepper
• red bell pepper
• carrot

Instructions

1. 1 Place carrots, cabbage, bell pepper, jalapeno pepper, green onions, and garlic in a mixing bowl.
2. 2 Mix chicken broth, rice vinegar, hoisin sauce, soy sauce, ketchup, brown sugar, sriracha sauce, and red pepper flakes together in a separate mixing bowl.
3. 3 Place dry rice noodles in a large mixing bowl. Cover with about 6 cups boiling water; add a pinch of salt. Stir from time to time until noodles are soft, about 10 minutes. Drain; cool with cold water. Drain thoroughly. Transfer to a mixing bowl. Add shredded chicken; drizzle with sesame oil. Toss to coat.
4. 4 Heat large skillet over high heat; drizzle in vegetable oil. When oil is hot (almost but not quite smoking), add the vegetable mixture. Cook and stir until vegetables are hot and steamy, 1 or 2 minutes. Pour in sauce; cook and stir over high heat until sauce starts to bubble, about 1 minute. Add noodles and chicken. Cook and stir to blend ingredients and ensure ingredients are hot, about 1 minute. Remove from heat. Add chopped cilantro; stir.

By John Mitzewich

Ingredients

• ✓ green cabbage
• almond flour
• egg
• zucchini
• cauliflower
• sea salt
• oregano
• basil
• yellow onion
• ground pork
• ground beef
• black pepper
• salt
• tomato paste
• parsley
• garlic
• chicken broth
• tomato

Instructions

1. 1 Combine tomatoes, chicken broth, 1 clove garlic, and 1 teaspoon parsley in a medium saucepan; bring to a boil. Add tomato paste. Fill the can 1/4 of the way with hot water; swirl to dissolve any tomato paste remaining in the can and pour into the saucepan. Season sauce with 1 teaspoon sea salt and 1/2 teaspoon pepper. Simmer until flavors combine, about 30 minutes. Set aside.
2. 2 Preheat the oven to 350 degrees F (175 degrees C).
3. 3 Mix together beef, pork, onion, remaining 3 cloves garlic, basil, oregano, remaining 1/2 teaspoon parsley, 1/2 teaspoon sea salt, and remaining 1/4 teaspoon pepper in a large bowl until well combined.
4. 4 Bring a large pot of water to a boil; add 2 tablespoons sea salt. Add cauliflower; cook in boiling water for 5 minutes. Transfer to another large bowl using a slotted spoon. Add 1 head of cabbage to boiling water; cook for 5 minutes. Remove with the slotted spoon. Repeat with second cabbage. Separate cabbage leaves.
5. 5 Shred cauliflower and zucchini in a food processor fitted with the shredder disk. Add enough to beef mixture so there is an equal ratio of both. Stir in eggs and almond flour until incorporated.
6. 6 Lay 1 cabbage leaf on a flat surface. Roll 1 tablespoon beef mixture into a log and place in the middle of leaf. Overlap with the bottom of leaf; fold in opposing edges and roll up. Repeat with remaining leaves and beef mixture.
7. 7 Coat the bottom of a large baking dish with a layer of tomato sauce. Arrange cabbage rolls seam-side down in the dish; cover with remaining tomato sauce. Cover the dish with aluminum foil.
8. 8 Bake in the preheated oven until sauce is bubbling, about 1 hour.

By Cindy Anschutz Barbieri

Ingredients

• ✓ green cabbage
• white rice
• red pepper
• file powder
• black pepper
• bay leaf
• vegetable broth
• garlic
• yellow onion
• red bell pepper
• all-purpose flour
• kosher salt
• thyme
• butter
• celery
• rainbow chard
• lacinato kale
• turnip green
• collard green
• leek

Instructions

1. 1 Cut leeks in half lengthwise, then slice both white and green parts crosswise into 1/4-inch thick pieces. Remove and discard stems from collard greens, turnip greens, kale, and chard; chop all greens, keeping them separate. Dice celery stalks and reserve leaves for garnish.
2. 2 Melt 2 tablespoons butter in a large pot over medium heat. Add leeks and 1 tablespoon thyme; cook, stirring frequently, until leeks are tender and translucent, about 5 minutes. Add collard greens, turnip greens, and cabbage; cook, stirring frequently, until greens are wilted, about 5 minutes. Add kale, chard, and 1 tablespoon salt; cook, stirring frequently, until all greens are wilted, about 5 minutes. Reduce heat to low and continue cooking greens, stirring frequently, until tender and no longer bitter, about 10 minutes. Remove greens from the pot and transfer to a large bowl; set aside until ready to use.
3. 3 Wipe out the pot and melt remaining 4 tablespoons butter over medium heat. Whisk in flour and cook, stirring constantly, until flour mixture is dark brown in color and very aromatic (try to get this mixture as dark as possible without burning it), about 5 minutes. Add bell pepper, onion, and diced celery; cook, stirring frequently, until vegetables are tender, about 5 minutes. Add garlic and remaining 1 tablespoon thyme; cook, stirring constantly, until tender and fragrant, about 1 minute.
4. 4 Whisk in vegetable broth. Add reserved braised greens, add bay leaves, black pepper, file powder, and crushed red pepper. Bring mixture to a boil over medium heat, stirring occasionally. Reduce heat to low, and cook, stirring occasionally, until slightly thickened and vegetables are tender, about 30 minutes. Season with remaining 1 tablespoon salt.
5. 5 Serve over cooked rice and garnish with reserved celery leaves, if desired.

By John Somerall

Ingredients

• ✓ green cabbage
• coleslaw dressing
• tomato
• pita bread
• red pepper flakes
• coleslaw dressing
• flat-leaf parsley
• red onion
• water
• wooden skewer
• onion
• chicken breast
• black pepper
• salt
• lemon juice
• lemon zest
• red pepper flakes
• garlic
• cinnamon
• cumin
• paprika
• coleslaw dressing

Instructions

1. 1 Marinate the chicken: In a mixing bowl, whisk together Marie's Original Coleslaw dressing, paprika, cumin, cinnamon, garlic, red pepper flakes, lemon zest, lemon juice, salt, and pepper.
2. 2 Alternate pieces of chicken and onion onto each skewer, then place skewers in a shallow baking dish. Pour the marinade mixture over the chicken skewers, coating them well. Cover and refrigerate for at least 1 hour or up to overnight.
3. 3 Prepare the slaw: In a large bowl, stir together the cabbage, onion, parsley, and Marie's Original Coleslaw dressing until thoroughly combined. Sprinkle with red pepper flakes for an extra kick of spice, if you like.
4. 4 Preheat grill to medium-high heat. Brush the grates with a little oil to coat and grill the marinated chicken skewers. Turn skewers occasionally until chicken is fully cooked, about 15 minutes. Transfer to a platter and serve immediately with warm pita bread, slaw, sliced tomatoes, and extra Marie's Original Coleslaw dressing for drizzling.

By Marie's Dressings

Ingredients

• ✓ green cabbage
• tomato
• lime wedge
• guacamole
• cilantro
• cayenne pepper
• salt
• chipotle pepper in adobo sauce
• mayonnaise
• cumin
• salt
• olive oil
• carrot
• red cabbage
• cod
• olive oil
• lime
• black pepper
• salt
• cayenne pepper
• thyme
• paprika
• garlic powder
• onion powder

Instructions

1. 1 Combine onion powder, garlic powder, smoked paprika, thyme, cayenne, salt and pepper in a large resealable plastic bag; shake to combine. Add juice of 1/2 lime and 1/4 cup olive oil and mix well.
2. 2 Place cod fillets in the bag, reseal, and gently move fillets around in the bag until well coated with seasoning mix; refrigerate 30 to 60 minutes.
3. 3 Meanwhile, place cabbage and carrots in a large bowl.
4. 4 Stir 2 tablespoons olive oil, salt, cumin, and juice of 1/2 lime together in a small bowl; pour over cabbage mixture and toss to combine; place slaw in the refrigerator.
5. 5 Place mayonnaise, chipotle peppers, juice of 1/2 lime, 1/4 teaspoon salt, and 1/4 teaspoon cayenne in a small container with a well-fitting lid; cover and shake vigorously; refrigerate until needed. Slice remaining 1/2 lime to use for garnish.
6. 6 Heat remaining 2 tablespoons olive oil in a large, non-stick skillet over medium-high heat. Add fish fillets to the hot oil; cook undisturbed until fish begins to turn white around the edges, 2 to 3 minutes. Turn fish gently with a spatula; cook until fish flakes easily with a fork, 2 to 3 minutes more. Remove to a platter and keep warm.
7. 7 To assemble, divide slaw into 4 serving bowls. Top each one with fish, cilantro, guacamole, lime slices, and chopped tomatoes. Drizzle with chipotle mayonnaise.

By Bibi

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
• 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
• pork butt
• garlic
• liquid mesquite smoke flavoring
• salt
• black pepper
• sweet onion
• water
• chicken soup base

Instructions

1. 1 Remove bone from pork butt. Combine garlic, liquid smoke, salt, and black pepper in a bowl and rub into pork.
2. 2 Cover the bottom of a slow cooker with green cabbage leaves. Place 1 layer of onion slices on top. Add pork.
3. 3 Combine water and chicken base in a microwave-safe measuring cup and microwave on high until dissolved, about 45 seconds. Pour over pork. Break up remaining onion slices and place on top. Cover with another layer of cabbage leaves. Cover the lid.
4. 4 Cook on Low for 8 hours. Turn pork over and, if needed, remove any excess liquid to leave the top 2 inches uncovered. Cover and continue to cook until fork-tender, about 8 hours more.
5. 5 Transfer pork to a large bowl and shred with 2 forks, adding juices from the slow cooker to moisten. Serve alone or over the cabbage mixture.

By Jade Kreter

Ingredients

• ✓ green cabbage
• black bean
• corn
• carrot
• bell pepper
• cilantro
• sour cream
• cilantro
• green onion
• lime
• garlic
• kosher salt
• cayenne pepper

Instructions

1. 1 Combine cabbage, black beans, corn, carrots, bell peppers, and 1 cup cilantro in a large bowl. Toss lightly until mixed.
2. 2 Place sour cream, 1 1/2 cups cilantro, green onions, lime juice and zest, garlic, salt, and cayenne in the bowl of a food processor. Pulse on and off 5 or 6 times to completely blend.
3. 3 Pour dressing over cabbage mixture and toss to coat evenly.

By The Sea Salt

Ingredients

• ✓ green cabbage
• red potato
• corned beef brisket
• onion flake
• pickling spice
• black peppercorn
• caraway seed
• juniper berry

Instructions

1. 1 Place potatoes in the bottom of a large slow cooker and cover with water. Rub corned beef with onion flakes, pickling spice, peppercorns, and caraway seeds. Add to the slow cooker. Add cabbage and juniper berries on top; do not worry if the liquid does not cover the cabbage, it will steam and more liquid will come out of the meat to add to the broth.
2. 2 Cover and cook on Low until tender, 8 to 12 hours. Serve.

By Robin D