Type what you have

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
• butter
• onion
• flour
• water
• salt

Instructions

1. 1 Melt the butter in a skillet. Cook the onion and cabbage in the butter over medium-high heat until the cabbage is translucent.
2. 2 Bring a small pot of water to a boil. Mix the flour and water together into a dough. Drop the dough by small spoonfuls into the boiling water and cook until firm; drain. Add the dumplings to the cabbage mixture. Season with salt to serve.

By MonSaun

Ingredients

• ✓ green cabbage
• potato
• leek
• milk
• salt
• pepper
• mace
• butter

Instructions

1. 1 Place potatoes in a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 15 to 20 minutes. Drain.
2. 2 While potatoes are boiling, simmer or steam cabbage in a separate pot until tender. Drain and chop; set aside and keep warm.
3. 3 Place leeks in a small pot; add just enough milk to cover. Simmer over low heat until leeks are soft, about 3 to 5 minutes.
4. 4 Season potatoes with salt, pepper, and mace; mash well. Stir in cooked leeks and milk. Stir in cabbage and heat through until potatoes are pale green in color. Make a well in the center of the colcannon and pour in the melted butter. Mix well and serve.

By Marc

Ingredients

• ✓ green cabbage
• ground beef
• salt
• parsley
• onion powder
• black pepper
• water
• rice
• tomato soup
• tomato

Instructions

1. 1 Boil cabbage in a stockpot until tender, 10 to 15 minutes. Drain well.
2. 2 Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Mix salt, parsley, onion powder, and black pepper into ground beef.
3. 3 Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 20 to 25 minutes. Stir tomato soup and crushed tomatoes together in a bowl.
4. 4 Preheat oven to 350 degrees F (175 degrees C).
5. 5 Combine cabbage, seasoned ground beef, rice, and tomato mixture together in a bowl; transfer to a 9x13-inch baking dish.
6. 6 Bake in the preheated oven until bubbling, about 45 minutes.

By cjsmart

Ingredients

• ✓ green cabbage
• dark beer
• mustard
• salt
• black pepper
• garlic
• clove
• corned beef roast
• spice packet
• carrot
• red potato
• butter

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Pour beer into a roasting pan. Stir in corned beef seasoning packet, dry mustard, salt, and black pepper. Use a sharp knife to pierce corned beef all over; insert garlic slivers into holes. Push whole cloves into meat. Lay corned beef in the roasting pan.
3. 3 Bake in the preheated oven for 1 hour.
4. 4 Scatter carrots around corned beef; roast for about 1 ½ hours more.
5. 5 Distribute red potatoes around meat; roast until corned beef and vegetables are tender, about 40 minutes more.
6. 6 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 wedges; cover and steam until tender, about 10 minutes.
7. 7 Transfer cabbage to a platter; season with salt and black pepper. Let butter melt over hot cabbage. Cut visible fat from corned beef and serve with cabbage, carrots, and potatoes.

By June Mc

Ingredients

• ✓ green cabbage
• chicken leg quarter
• water
• carrot
• celery
• onion
• parsley
• bay leaf
• garlic
• thyme
• marjoram
• salt
• black pepper
• dill pickle
• sour cream
• flour

Instructions

1. 1 Place chicken leg quarters in a large pot; cover with water. Add cabbage, carrots, celery, onion, parsley, bay leaves, garlic, thyme, marjoram, salt, and black pepper.
2. 2 Cover pot; bring to a simmer over medium heat. Cook about 1 hour; transfer 1 cup soup broth to a saucepan. Add pickles to broth in saucepan; simmer over medium-low heat for about 15 minutes. Pour pickle broth into soup in pot.
3. 3 Combine sour cream and flour in a bowl; stir into soup. Bring to a boil until thickened, about 5 minutes. Serve immediately.

By baginska

Ingredients

• ✓ green cabbage
• butter
• hungarian sausage
• onion
• salt
• all-purpose flour
• garlic
• paprika
• chicken broth
• russet potato
• black pepper
• cayenne pepper
• bay leaf
• white vinegar
• sour cream
• green onion

Instructions

1. 1 Melt butter in a soup pot over medium heat. Add sausage and cook and stir until lightly browned, about 3 minutes. Use a slotted spoon to remove sausage to a bowl, leaving behind any butter in the pot.
2. 2 Toss onion into the pot with 1 teaspoon salt. Cook and stir until onion just starts to turn translucent and picks up a brown color from the meat juices in the pan, 4 to 5 minutes. Add flour; cook and stir for 2 to 3 minutes. Add garlic and paprika; cook and stir until fragrant, about 1 minute, being careful not to burn the paprika.
3. 3 Stir in 5 cups chicken broth. Increase heat to high and bring to a simmer, stirring occasionally so flour does not stick to the bottom of the pot. Stir in cabbage and cook until it just loses its stiffness, about 2 minutes. Stir in potatoes and bring back to a simmer. Add black pepper, cayenne pepper, and bay leaf, plus a splash of chicken broth if desired. Bring back to a simmer.
4. 4 Stir soup and reduce heat to medium-low. Simmer, stirring occasionally, until potatoes are very soft and tender, about 30 minutes. Add sausage and vinegar and simmer for 10 minutes. Taste and adjust for salt.
5. 5 Remove from heat and ladle into bowls. Garnish with sour cream, green onions, and cayenne pepper.

By John Mitzewich

Ingredients

• ✓ green cabbage
• sour cream
• parsley
• black pepper
• white wine vinegar
• bay leaf
• salt
• water
• brown sugar
• parsnip
• rutabaga
• carrot
• garlic
• yellow onion
• olive oil
• beet greens
• beet

Instructions

1. 1 Cut the greens off the beets. Remove stems and discard. Wash and dry leaves, then chop. Set aside.
2. 2 Scrub beets and place into a saucepan. Cover with water and bring to a boil. Reduce heat and cook, covered, until beets can be easily pierced with a knife, 30 to 40 minutes. Drain and rinse under cold water until cool enough to handle. Peel immediately and grate coarsely. Set aside.
3. 3 Heat olive oil in a large wide pot or Dutch oven over low heat. Add onion and slowly cook until soft and translucent, stirring often, 3 to 5 minutes. Add garlic and cook until fragrant without browning, about 1 minute.
4. 4 Add carrots, rutabaga, and parsnip and cook over medium heat until vegetables start to soften, 12 to 15 minutes. Sprinkle with brown sugar and continue cooking until vegetables start to brown in some spots, 3 to 5 minutes. Add 2 quarts water, cabbage, salt, and bay leaf; stir well.
5. 5 Bring to a boil, reduce heat, and simmer until the vegetables are soft, 10 to 15 minutes. Stir in beet greens in the last 2 minutes. Leave the pot uncovered so beet greens maintain their color.
6. 6 Mix in grated beets and remove borscht from the heat immediately to stop the cooking process; this will preserve its bright color. Season with vinegar, salt, and pepper.
7. 7 Serve sprinkled with parsley and a dollop of sour cream.

By nch

Ingredients

• ✓ green cabbage
• kale
• kidney bean
• red pepper flakes
• herbes de provence
• beef base
• water
• bay leaf
• garlic
• onion
• celery
• olive oil
• black pepper
• salt
• onion
• butter
• tomato

Instructions

1. 1 Combine tomatoes, butter, dried minced onion, salt, and black pepper in a small saucepan over medium heat; cover and simmer for 10 minutes.
2. 2 Meanwhile, heat olive oil in a stockpot over medium heat. Add celery, onion, garlic, and bay leaves; cook and stir until onion is translucent, about 5 minutes. Add tomato mixture; cook and stir another 5 minutes.
3. 3 Remove and discard bay leaves; add water, green cabbage, beef base, herbes de Provence, and red pepper flakes. Partially cover the pot and simmer until cabbage is very tender, about 20 minutes.
4. 4 Stir in kidney beans and kale; partially cover the pot and continue cooking until heated through, about 15 minutes.

By GinaG

Ingredients

• ✓ green cabbage
• brown sugar
• honey
• raisin
• lemon juice
• black pepper
• salt
• instant white rice
• water
• egg
• onion
• ground beef
• black pepper
• salt
• tomato sauce
• tomato
• onion
• vegetable oil

Instructions

1. 1 Heat oil in a large pot over medium heat. Cook and stir onions in hot oil until transparent, about 5 minutes. Add tomatoes and tomato sauce, using a spoon to slightly break up whole tomatoes. Season with 1 1/2 teaspoons salt and 1/4 teaspoon pepper. Cover and simmer for 20 minutes, stirring occasionally.
2. 2 Stir in cabbage. Cover and simmer until cabbage is tender and mixes easily with tomatoes, about 1 hour.
3. 3 Meanwhile, place ground beef, onion, eggs, water, rice, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper in a mixing bowl. Mix together with hands until thoroughly blended. Add additional rice if mixture is too moist. Form into golf ball-sized meatballs and place on a plate; refrigerate for 20 minutes to firm.
4. 4 Place meatballs on the surface of tomato mixture. Cover and simmer over medium heat until meatballs are firm and cooked through, about 15 minutes. Gently stir meatballs into tomato mixture. Cover the pot and continue to simmer for 45 minutes more.
5. 5 Stir in lemon juice and taste for seasoning, adding additional lemon juice if needed. Stir in raisins and honey. Add brown sugar a little at a time, tasting after each addition. Cook stew over medium heat for 15 minutes more.

By Chef Daddy Pete

Ingredients

• ✓ green cabbage
• salt
• black pepper
• allspice
• caraway seed
• bay leaf
• thyme
• paprika
• red wine
• prune
• onion
• sausage
• beef chuck
• pork shoulder
• bacon
• sauerkraut
• butter
• water
• porcini mushroom

Instructions

1. 1 Soak mushrooms in warm water in a bowl to soften, 10 to 15 minutes. Drain, then chop.
2. 2 Meanwhile, melt butter in a heavy pot or Dutch oven over medium-low heat. Add cabbage and sauerkraut; cook, stirring occasionally.
3. 3 Cook bacon in a skillet over medium-high heat until browned but not crisp; transfer to the pot with cabbage, leaving drippings in skillet.
4. 4 Add pork shoulder to skillet; sprinkle with salt. Cook and stir over medium-high heat until browned on all sides, 4 to 5 minutes; transfer to the pot. Add beef to skillet; sprinkle with salt. Cook and stir until browned, about 4 or 5 minutes; transfer to the pot. Add sausage to skillet; cook and stir until browned. Transfer to the pot.
5. 5 Reduce skillet heat to medium. Add onion; sprinkle with salt. Cook and stir until onion translucent and starts to color. Stir in mushrooms and prunes; cook and stir about 2 minutes. Pour in red wine; increase heat to medium-high. Simmer until wine is reduced and very little liquid remains. Transfer onion mixture to the pot; season with paprika, thyme, bay leaf, caraway seeds, allspice, black pepper, and salt. Stir to combine and evenly distribute.
6. 6 Cover pot tightly; simmer over medium-low heat until meat is tender, 1 to 1 ½ hours, stirring occasionally. Remove from heat; cool stew slightly. Refrigerate to let flavors blend, 8 hours to overnight.
7. 7 Place pot over low to medium-low heat; add splash of water. Bring stew to a low simmer, stirring occasionally; cook until hot, 10 to 15 minutes.

By John Mitzewich

Ingredients

• ✓ green cabbage
• pepper
• chicken bouillon
• butter
• onion
• sauerkraut
• pepper
• salt
• cheddar cheese
• butter
• onion
• potato
• water
• evaporated milk
• butter
• salt
• all-purpose flour

Instructions

1. 1 To make the dough, combine the flour and salt in a large bowl. Make a well in the center and add the soft butter and evaporated milk; stir gently until all the liquid is absorbed. Add water only as needed, kneading continuously until dough sticks together. Place dough into a greased bowl, turn to coat, and let rest for 30 minutes.
2. 2 To make the potato filling, place potatoes into a saucepan with water to cover. Bring to a boil and cook until tender, about 10 minutes. Drain and set aside. Melt 1/2 cup butter in a medium skillet, over medium heat. Saute onions in butter until tender. Mix the onions into the potatoes along with the cheese and season with salt and pepper to taste.
3. 3 To make the sauerkraut and cabbage filling, pour the drained sauerkraut into a large saucepan. In a medium skillet, saute 2 onions in 1/2 cup butter until tender, about 5 minutes. Stir the onions into the sauerkraut along with the cabbage and chicken bouillon cube. Cook over low heat until liquid evaporates. Season with pepper and remove from heat. Allow the mixture to cool, then run through a grinder or food processor.
4. 4 Remove the dough from the bowl onto a lightly floured surface. Roll out to 1/8 inch in thickness. Cut into 3 inch circles. Place one tablespoon of filling onto one side of the circle. Fold the other half over and press the edges to seal. Place finished dumplings onto a floured tray and keep covered.
5. 5 Bring a large pot of water to a boil. Drop 10 or so dumplings into the water at a time. Cook for 3 to 5 minutes, then remove to a colander to drain. Place finished dumplings onto a lightly oiled dish and turn them to coat with a thin layer. This will keep them from sticking together. Serve dumplings with fried onions and sour cream. Cooled dumplings also can be fried in oil and butter for a nice crispy surface.

By Olga D

Ingredients

• ✓ green cabbage
• worcestershire sauce
• hot pepper sauce
• tomato paste
• mushroom
• tomato
• beef stock
• cayenne pepper
• caraway seed
• black pepper
• salt
• marjoram
• basil
• paprika
• bay leaf
• red wine
• sauerkraut
• garlic
• mushroom
• onion
• carrot
• all-purpose flour
• pork stew meat
• bacon
• kielbasa sausage

Instructions

1. 1 Gather the ingredients. Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Heat a large pot over medium heat. Add kielbasa and bacon; cook and stir until bacon has rendered its fat and sausage is lightly browned. Use a slotted spoon to remove the meat and transfer to a large casserole or Dutch oven.
3. 3 Coat cubes of pork lightly with flour and fry them in the bacon drippings over medium-high heat until golden brown. Use a slotted spoon to transfer pork to the casserole. Add cabbage, carrots, onion, fresh mushrooms, and garlic. Add in sauerkraut. Reduce heat to medium; cook and stir until carrots are soft, about 10 minutes. Do not let the vegetables brown.
4. 4 Deglaze the pan by pouring in red wine and stirring to loosen all of the bits of food and flour that are stuck to the bottom. Season with bay leaf, paprika, basil, marjoram, salt, pepper, caraway seed, and cayenne; cook for 1 minute.
5. 5 Mix in beef stock, tomatoes, dried mushrooms, tomato paste, hot pepper sauce, and Worcestershire sauce. Heat through just until boiling. Pour vegetables and all of the liquid into the casserole dish with meat. Cover with a lid.
6. 6 Bake in the preheated oven until meat is very tender, 2½ to 3 hours.

By MJ46NY

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
• 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
• 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

Ingredients

• ✓ green cabbage
• red 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

• ✓ green cabbage
• bacon
• onion
• celery
• red bell pepper
• cayenne pepper
• parsley
• mustard
• black pepper
• apple cider vinegar

Instructions

1. 1 Fry bacon in a large skillet over medium-high heat until crispy, about 5 minutes. Remove bacon from skillet and drain on a plate lined with paper towels; reserve bacon grease in the skillet. Crumble bacon into a bowl when cool and set aside.
2. 2 Add onion, celery, and red bell pepper to the bacon grease in the skillet. Cook over medium heat until softened, about 3 minutes. Add cayenne, parsley, mustard, and black pepper and cook 2 minutes. Add cabbage; cover and cook 10 minutes. Uncover, increase heat to high, and cook, stirring often, until cabbage is wilted and tender, about 10 additional minutes.
3. 3 Add apple cider vinegar and reserved crumbled bacon to the skillet and toss to coat. Serve immediately.

By Soup Loving Nicole

Ingredients

• ✓ green cabbage
• pancetta
• cauliflower
• couscous
• butter
• all-purpose flour
• milk
• oregano
• salt
• swiss cheese
• black pepper
• cayenne pepper
• parmesan cheese
• bread crumb

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Butter a baking pan.
2. 2 Cover the bottom of the prepared baking pan with cabbage. Arrange pancetta over the cabbage. Top with cauliflower and couscous.
3. 3 Melt butter in a medium saucepan over medium heat. Whisk in flour. Reduce heat to medium-low; whisk in milk. Cook until mixture thickens, about 2 minutes. Whisk in oregano and salt. Add Swiss cheese, black pepper, and cayenne pepper. Whisk until smooth. Pour sauce over the cauliflower in the baking pan. Sprinkle Parmesan cheese and bread crumbs on top.
4. 4 Bake in the preheated oven for 20 minutes. Reduce oven temperature to 350 degrees F (175 degrees C). Continue baking until cauliflower is tender, about 20 minutes more. Tent with aluminum foil if top is browning too quickly. Transfer gratin to a wire rack; let cool, about 10 minutes.

By Laka kuharica - Easy Cook

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
• all-purpose flour
• salt
• black pepper
• chicken thigh
• vegetable oil
• potato
• carrot
• beef stock
• irish stout beer
• brown sugar
• cornstarch
• water

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C).
2. 2 Whisk flour, salt, and black pepper in a bowl. Press chicken thighs into seasoned flour to coat. Heat vegetable oil in a skillet over medium heat; fry coated chicken in the hot oil until golden brown, 5 to 8 minutes per side.
3. 3 Place potatoes, carrots, and cabbage into a large casserole dish and lay chicken thighs on top of vegetables. Stir beef stock, stout beer, and brown sugar in a bowl. Mix cornstarch and water in a separate small bowl; stir into beer mixture. Pour beer mixture over chicken and vegetables. Cover the casserole dish.
4. 4 Bake in the preheated oven for 1 hour and 15 minutes; uncover casserole and continue baking until chicken is cooked all the way through and sauce has thickened, 45 more minutes.

By CharlieB

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
• rice paper sheet
• rice noodle
• lettuce
• red 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

• ✓ green cabbage
• red bell pepper
• yellow bell pepper
• orange bell pepper
• pepita
• cilantro
• lime juice
• olive oil
• honey
• kosher salt
• shrimp
• garlic powder
• black pepper
• butter
• lime zest
• flour tortilla
• queso fresco
• avocado

Instructions

1. 1 Combine cabbage, bell peppers, pepitas, lime and 1 tablespoon cilantro in a large bowl.
2. 2 Combine 2 tablespoons lime juice, 3 tablespoons olive oil, honey, and 1/4 teaspoon kosher salt in a small bowl with a whisk. Pour over vegetable mixture and toss to coat evenly. Set aside.
3. 3 Preheat an air fryer to 360 degrees F (180 degrees C) according to manufacturer's instructions for 10 minutes.
4. 4 Pat the shrimp dry with paper towels and place in a medium bowl with remaining tablespoon olive oil, remaining 1/2 teaspoon kosher salt, garlic powder, and pepper; toss to coat shrimp evenly with oil and spices.
5. 5 Place shrimp in the preheated basket of the air fryer and cook until shrimp are opaque and lightly golden browned on outside, 8 to 9 minutes, tossing halfway through cooking time.
6. 6 When shrimp are finished cooking, immediately transfer to a serving bowl with the butter, remaining 2 tablespoons lime juice, lime zest, and remaining tablespoon of cilantro; toss to melt butter and coat shrimp.
7. 7 To serve, place 4 to 5 shrimp in each warmed tortilla, spoon 1/4 cup slaw on shrimp, and top with a pinch of queso fresco and avocado slices.

By Karen Rankin

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
• coconut oil
• red onion
• garlic
• cumin seed
• salt
• curry powder
• garam masala

Instructions

1. 1 Heat coconut oil over medium-high heat in a large nonstick pan or wok. Add red onion and sauté for 1 minute. Stir in garlic and cumin seeds; cook and stir for 1 minute.
2. 2 Add cabbage and toss until coated with oil. Season with salt, curry powder, and garam masala. Cook and stir until cabbage is tender, about 5 minutes.

By Kim's Cooking Now

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