Type what you have

Ingredients

• ✓ red cabbage
• zucchini
• carrot
• red bell pepper
• bean sprout
• almond butter
• orange
• honey
• ginger root
• soy sauce
• miso
• garlic
• cayenne pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Slice zucchini lengthwise with a vegetable peeler to create long thin 'noodles'. Place on individual plates.
3. 3 Slice carrots into long strips with vegetable peeler similar to the zucchini.
4. 4 Combine carrots, cabbage, red bell pepper, and bean sprouts in a large bowl.
5. 5 Whisk together almond butter, orange juice, honey, ginger, Nama Shoyu, miso, garlic, and cayenne pepper in a bowl.
6. 6 Pour half of sauce into cabbage mixture and toss to coat.
7. 7 Top zucchini 'noodles' with cabbage mixture. Pour remaining sauce over each portion.

By Raw_Angel

Ingredients

• ✓ red cabbage
• mandarin pancake
• egg
• water
• scallion
• carrot
• napa cabbage
• shiitake mushroom
• sesame oil
• chicken tender
• five-spice powder
• sesame oil
• soy sauce
• oyster sauce
• garlic
• rice vinegar
• hoisin sauce

Instructions

1. 1 Mix hoisin sauce, rice vinegar, garlic, oyster sauce, soy sauce, toasted sesame oil, and Chinese five-spice powder together in a bowl. Add chicken strips and let marinate for 10 minutes.
2. 2 Heat 1 tablespoon sesame oil in a large wok over medium-high heat. Add marinated chicken. Stir-fry until no longer pink in the center and juices run clear, about 5 minutes. Transfer chicken to a bowl. Wipe out wok.
3. 3 Pour remaining tablespoon sesame oil into wok over medium-high heat. Add shiitake mushrooms, napa cabbage, carrots, red cabbage, and scallions; stir-fry until crisp-tender, about 3 minutes. Pour in water.
4. 4 Pour beaten egg into vegetable mixture; stir-fry 1 to 2 minutes. Add cooked chicken and stir-fry to combine.
5. 5 Heat pancakes according in a microwave oven until warmed, 30 seconds to 1 minute.
6. 6 Divide stir-fry mixture between pancakes and fold over like a taco or wrap like a sandwich wrap. Serve.

By thedailygourmet

Ingredients

• ✓ red cabbage
• sesame seed
• sriracha sauce
• chile paste
• soy sauce
• brown sugar
• ginger root
• garlic
• mushroom
• snow pea
• green onion
• poblano pepper
• red bell pepper
• carrot
• sesame oil
• egg noodle
• grapeseed oil
• five-spice powder
• chicken breast

Instructions

1. 1 Season chicken with five-spice powder.
2. 2 Heat grapeseed oil in a cast iron skillet over medium-high heat. Add chicken and cook and stir until browned and no longer pink in the center, 7 to 10 minutes. Remove from the skillet and cut into bite-sized pieces.
3. 3 Meanwhile, fill a large pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until tender yet firm to the bite, 7 to 9 minutes. Drain and set aside.
4. 4 Heat sesame oil in a wok over medium-high heat. Add cabbage and carrot and cook and stir for 2 to 3 minutes. Add bell pepper, poblano pepper, and green onions; stir. Add snow peas, mushrooms, garlic, and ginger; mix well. Add drained noodles and chicken and combine well.
5. 5 Combine brown sugar, soy sauce, sesame oil, chili paste, and Sriracha for sauce in a large bowl. Use a whisk to stir well.
6. 6 Stir sauce into wok and cook for 3 minutes. Serve.

By CookingWithShelia

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
• 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
• 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
• 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
• 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
• 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
• 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
• 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
• lemon juice
• tahini
• garlic
• salt
• black pepper
• water
• quinoa
• salt
• chickpea
• parsley
• scallion

Instructions

1. 1 Mix olive oil, lemon juice, tahini, garlic, salt, and pepper together a bowl until smooth. Set lemon-tahini sauce aside.
2. 2 Bring water, quinoa, and salt to a boil in a saucepan. Reduce heat to medium-low and simmer, uncovered, until quinoa is tender, about 15 minutes. Remove from heat, cover, and let sit for for 5 minutes. Fluff with a fork.
3. 3 Toss lemon-tahini sauce with quinoa, red cabbage, raw chickpeas, fresh parsley, and scallions.

By Syd

Ingredients

• ✓ red cabbage
• butter
• salt
• water
• red wine
• red wine vinegar
• white sugar
• caraway seed

Instructions

1. 1 Melt butter in a large skillet over medium heat; add cabbage and cook until it begins to soften, 1 to 2 minutes. Season with salt to taste. Pour in water, wine, and vinegar; stir to combine. Mix in sugar and caraway seeds.
2. 2 Stir, cooking until liquid evaporates and cabbage is tender, about 5 minutes. If cabbage isn’t tender, add a splash of water and cook few minutes longer.

By John Mitzewich

Ingredients

• ✓ red cabbage
• orange
• granny smith apple
• onion
• vinegar
• cinnamon
• salt
• black pepper

Instructions

1. 1 Juice one orange half. Remove and discard the peel from the second half, and cube the flesh.
2. 2 Combine cabbage, apples, onion, vinegar, cinnamon, and salt in a large stock pot over low heat. Add orange juice and chopped flesh, then season with pepper. Cover and simmer, stirring occasionally, until cabbage is tender and has reduced, at least 45 minutes.

By Kat O

Ingredients

• ✓ red cabbage
• cooking spray
• cremini mushroom
• salt
• black pepper
• baby spinach
• sage
• green onion

Instructions

1. 1 Lightly coat a saute pan with nonstick spray and place over medium-high heat. Add red cabbage and saute, stirring frequently, until it begins to wilt, about 10 minutes. Add mushrooms, salt, and pepper. Continue to cook until mushrooms begin to caramelize, stirring occasionally, 6 to 8 minutes.
2. 2 Add spinach and sage; cook until leaves are vibrant green and wilted, about 2 minutes. Stir in green onions and serve.

By Tori Monique

Ingredients

• ✓ red cabbage
• black pepper
• salt
• thyme
• rosemary
• cayenne powder
• paprika
• brown sugar
• white vinegar
• tomato paste
• tomato
• vegetable bouillon
• water
• garlic
• onion
• celery
• vegetable oil

Instructions

1. 1 Heat oil in a large saucepan over medium heat. Stir in cabbage, celery, onion, and garlic. Cook until onion is translucent, about 5 minutes. Stir in water and vegetable bouillon. Add diced tomatoes, tomato paste, and vinegar. Continue stirring, slowly adding sugar until broth reaches the desired sweetness.
2. 2 Season soup with paprika, cayenne, rosemary, thyme, salt, and pepper. Bring to a boil; reduce heat and simmer until vegetables are tender, 40 minutes to 1 hour.

By Aureliee

Ingredients

• ✓ red cabbage
• rice paper sheet
• rice noodle
• lettuce
• green cabbage
• bean sprout
• pea sprout
• cilantro
• carrot
• avocado
• red bell pepper
• green bell pepper
• yellow bell pepper

Instructions

1. 1 Bring a large pot of water to a boil. Remove from the heat and add rice noodles. Let soak for 8 to 10 minutes, until noodles are soft but firm, stirring occasionally. Drain well.
2. 2 Fill a bowl with hot water (not boiling). Submerge 1 sheet of rice paper into the water until soft, about 15 seconds. Place rice paper on a work surface and lay 1 piece of lettuce in the middle, starting at the bottom. Add some rice noodles, cabbage, sprouts, cilantro, carrot, avocado, and bell peppers. Pull up the bottom of the rice paper and roll up and over the vegetables. Fold in the sides of the sheet to seal. Repeat to make remaining rolls.

By Pascale Huntsinger

Ingredients

• ✓ red cabbage
• butter
• granny smith apple
• sweet onion
• fennel seed
• kosher salt
• black pepper
• red wine
• apple cider vinegar

Instructions

1. 1 Melt butter in a large saute pan over medium heat. Add cabbage, apple, onion, fennel seeds, salt, and pepper. Saute until the cabbage softens and wilts, about 20 minutes.
2. 2 Pour red wine into the pan and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Stir in vinegar.

By Love2Cook

Ingredients

• ✓ red cabbage
• vegetable oil
• onion
• apple
• water
• salt
• black pepper
• sugar
• white vinegar

Instructions

1. 1 Heat oil in a medium saucepan. Add cabbage and onion; cook until wilted. Stir in apples, water, salt, and black pepper; cover and simmer about 25 minutes.
2. 2 Stir in sugar and vinegar; taste for desired sweet and sour level. Cook 5 to 6 minutes more.

By CHRISTYJ

Ingredients

• ✓ red cabbage
• apple
• salt
• lemon juice
• water
• butter
• onion
• black pepper
• wine vinegar
• kielbasa sausage

Instructions

1. 1 Place cabbage in a large kettle; add diced apple, 2 teaspoons salt, lemon juice, and water. Bring to a boil. Reduce heat, cover, and simmer, stirring occasionally, for about 15 minutes.
2. 2 Warm butter in a skillet over medium-high heat. Sauté onion until golden. Add onion to cabbage mixture along with 1 teaspoon salt, pepper, vinegar, and sausage. Cook, covered, until sausage is heated through, 20 to 30 minutes.
3. 3 Spoon cabbage onto a heated platter and top with sausage to serve.

By Karen Long

Ingredients

• ✓ red cabbage
• white sugar
• onion
• celery salt
• cider vinegar
• olive oil
• black pepper
• blue cheese
• almond

Instructions

1. 1 Combine sugar, onion, and celery salt in a large bowl. Let sit for 1 hour.
2. 2 Add cabbage to the marinade and stir to combine. Pour in vinegar and oil and mix well. Season with black pepper; top with blue cheese and almonds.

By The Sea Salt

Ingredients

• ✓ red cabbage
• turkey sausage
• whole grain mustard
• dijon mustard
• honey
• lemon juice
• saffron
• garlic
• mayonnaise
• rice wine vinegar
• salt
• white sugar
• kimchi
• scallion
• baguette

Instructions

1. 1 Preheat oven to 375 degrees F.
2. 2 Heat large, well-seasoned grill pan over medium-high heat. Gently pat links very dry with a paper towel. Sear links on each side until grill marks are dark brown, 2 to 3 minutes per side. Transfer to a foil-lined oven and let cook 8 to 10 minutes, or until firm, and center is no longer pink when sliced.
3. 3 For the whole grain honey mustard, combine both mustards and honey in a small bowl. Whisk well to combine. Serve immediately or refrigerate for up to 1 week.
4. 4 For the easy saffron aioli, combine lemon juice, saffron, and garlic in a small bowl. Let rest 10 minutes. Add mayonnaise and mix well to combine. Serve immediately or refrigerate for up to 3 days.
5. 5 For the quick-pickled red cabbage, combine cabbage, vinegar, salt, and sugar in a bowl. Massage with hands and mix well to combine. Let rest 30 minutes, stirring every 10 minutes to combine. Serve immediately or cover and refrigerate for 2 days.
6. 6 Transfer cooked links to a serving board with whole grain honey mustard, saffron aioli, pickled red cabbage, kimchi, scallions, and French baguette. Serve immediately.

By Pure Farmland

Ingredients

• ✓ red cabbage
• carrot
• green apple
• green onion
• cilantro
• lime
• mayonnaise
• garlic
• lemon juice
• ketchup
• salt
• all-purpose flour
• egg
• panko bread crumb
• ground cumin
• salt
• black pepper
• vegetable oil
• tilapia
• corn tortilla
• radish
• lime

Instructions

1. 1 Combine cabbage, carrot, apple, green onions, cilantro, and lime juice for slaw in a bowl. Combine mayonnaise, garlic, lemon juice, ketchup, and salt for sauce in a separate bowl.
2. 2 Place flour in a shallow bowl. Place beaten egg in a second bowl. Combine panko, cumin, salt, and pepper in a third bowl.
3. 3 Heat oil in a deep saucepan over medium heat.
4. 4 While oil is heating, clean and dry tilapia and cut into 2-inch pieces. Dredge in flour, then egg, then panko mixture.
5. 5 Lower fish carefully into the hot oil. Fry until golden brown on both sides, 6 to 8 minutes. Transfer to a paper towel-lined plate to drain.
6. 6 Fill tortillas with fish. Top with slaw, mayonnaise sauce, and radishes. Serve with lime wedges.

By Erin Schwane

Ingredients

• ✓ red cabbage
• sesame seed
• olive oil
• black pepper
• salt
• turmeric
• honey
• garlic
• water
• lemon juice
• tahini
• beet
• avocado
• baby lima bean
• zucchini
• kosher salt
• cauliflower riced veggies
• olive oil

Instructions

1. 1 Heat a 12-inch nonstick skillet over medium heat. Add olive oil, riced cauliflower, and salt. Cook 5 minutes, stirring occasionally. Divide riced cauliflower evenly among 4 bowls.
2. 2 Wipe the skillet clean and return to medium heat. Add the Zucchini Veggie Spirals, cover with lid, and cook for 8 minutes. Drain any excess liquid then transfer to a plate in a single layer to cool slightly.
3. 3 Cook lima beans according to package directions. Rinse with cold water.
4. 4 Divide cooked zucchini spirals, lima beans, avocado, cabbage, and beets evenly among 4 bowls.
5. 5 For the turmeric-tahini vinaigrette, whisk tahini, lemon juice, water, garlic, honey, turmeric, salt, and pepper together in a small bowl. While whisking, slowly drizzle in olive oil. Drizzle each bowl with 2 tablespoons turmeric-tahini vinaigrette and top with sesame seeds. Serve immediately

By Green Giant

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