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Vietnamese Chicken Salad
Lunch Southeast Asian

Vietnamese Chicken Salad

4.5

Prep
30 min
Cook
Total
30 min

Instructions

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

By Jia T

Fresh Spring Rolls
Lunch

Fresh Spring Rolls

3.6

Prep
20 min
Cook
Total
20 min

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

Nell's Cabbage Salad
Lunch

Nell's Cabbage Salad

4.5

Prep
10 min
Cook
Total
10 min

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

Cabbage and Jicama Slaw
Lunch

Cabbage and Jicama Slaw

Prep
20 min
Cook
Total
50 min

Instructions

  1. 1 Combine cabbage, jicama, carrots, green onions, and jalapeno pepper in a large bowl.
  2. 2 Stir mayonnaise, lime juice, and 1/2 teaspoon salt together in a small bowl until blended. Pour over veggies and toss to coat. Taste and adjust salt if needed. Cover and chill for at least 30 minutes before serving.

By Scott Koeneman

Polish Link Sausage and Cabbage
Lunch American

Polish Link Sausage and Cabbage

4.5

Prep
10 min
Cook
25 min
Total
35 min

Instructions

  1. 1 Melt butter in a pot over medium heat. Cook and stir cabbage in the butter until tender, about 5 minutes. Add sausage and beer to the cabbage; stir. Season cabbage mixture with pepper. Simmer mixture until the sausage casings begin to shrink, about 20 minutes. Drain liquid from mixture before serving.

By turtlemin

Creamy German Coleslaw
Lunch European

Creamy German Coleslaw

4.7

Prep
10 min
Cook
Total
130 min

Instructions

  1. 1 Place cabbage in a large bowl.
  2. 2 Mix sugar, vinegar, celery seed, and salt together in a separate bowl. Stir mayonnaise into sugar-vinegar mixture until dressing is smooth and creamy. Pour dressing over cabbage; toss to coat.
  3. 3 Marinate coleslaw in refrigerator for 2 to 3 hours; stir well before serving.

By Catherine S

Zesty Salad
Lunch

Zesty Salad

5.0

Prep
20 min
Cook
10 min
Total
40 min

Instructions

  1. 1 Place potato cubes into a small pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 5 to 10 minutes. Drain and let cool, about 10 minutes.
  2. 2 Combine cooled potato, cabbage, pomegranate seeds, and carrot in a large bowl.
  3. 3 Whisk olive oil, lemon juice, garlic, salt, brown sugar, and red pepper flakes in a small bowl until well-mixed. Poured over potato mixture and toss to combine.

By farah

Lower-Fat Coleslaw
Lunch

Lower-Fat Coleslaw

4.2

Prep
30 min
Cook
Total
150 min

Instructions

  1. 1 Whisk mayonnaise, low-fat milk, white vinegar, apple cider vinegar, lemon juice, sugar, and salt together in a bowl and allow dressing to stand while preparing vegetables, about 20 minutes.
  2. 2 Pour dressing over cabbage, onion, and carrot in a large salad bowl and toss to combine. For best flavor, refrigerate slaw at least 2 hours to overnight.

By Mandy

Horseradish Mustard Slaw
Lunch

Horseradish Mustard Slaw

4.3

Prep
15 min
Cook
Total
60 min

Instructions

  1. 1 Combine cabbage, carrots, and celery in a large bowl. Whisk vinegar sugar, salt, and pepper together in a small bowl; pour over cabbage and stir until well coated. Refrigerate cabbage mixture for 15 minutes.
  2. 2 Mix mayonnaise, horseradish, and mustard together in a bowl; stir into cabbage mixture. Add parsley, celery seed, onion powder, and mustard; mix well. Refrigerate until chilled, at least 30 minutes.

By Emily Schweiss

Bean and Bacon Salad
Lunch

Bean and Bacon Salad

4.7

Prep
15 min
Cook
10 min
Total
85 min

Instructions

  1. 1 In a skillet over medium heat, cook the bacon until crisp. Drain, cool, and crumble.
  2. 2 In a small bowl, whisk together the vinegar, mayonnaise, and sugar.
  3. 3 In a large bowl, mix the bacon, kidney beans, cabbage, celery, parsley, and onion. Season with salt and pepper. Pour the vinegar dressing mixture over the salad, and toss to coat. Refrigerate at least 1 hour before serving.

By Declan's Mama

Bierrocks III
Lunch European

Bierrocks III

4.3

Prep
100 min
Cook
25 min
Total
125 min

Instructions

  1. 1 Roll out dough to 1/4 inch in thickness, then cut into 5 inch squares.
  2. 2 In a large skillet, cook beef and sausage over medium heat until browned; make sure there is no remaining pink color. Stir in cabbage, onions and salt with meat. Saute for about 20 minutes. Turn down heat to warm.
  3. 3 Fill each dough square with a tablespoon of meat filling. Seal dough by bringing the four corners up and then overlapping them. Place pastry upside down on a baking sheet; brush each roll with melted butter.
  4. 4 Allow rolls to rise for 1 hour and then bake in a preheated 350 degrees F (175 degrees C) oven for 25 minutes.

By Sallie

Summer Cabbage Salad
Lunch American

Summer Cabbage Salad

4.4

Prep
25 min
Cook
Total
25 min

Instructions

  1. 1 Combine the shredded cabbage and cubed chicken in a large mixing bowl; set aside. Whisk together the vinegar, ramen noodle seasoning, and sugar in a mixing bowl until the sugar has dissolved. Slowly pour the olive oil into the vinegar mixture, whisking quickly to incorporate the oil into the dressing. Stir in the green onions, then pour the dressing over the cabbage mixture. Toss the salad until evenly coated with the dressing. Sprinkle with almond slices and sesame seeds to serve.

By Shannon Nelson

Savory Runzas
Lunch

Savory Runzas

Prep
30 min
Cook
30 min
Total
120 min

Instructions

  1. 1 Place 1 3/4 cups flour into a bowl. Stir in sugar, yeast, and salt.
  2. 2 Combine milk, water, and shortening in a microwave-safe bowl. Heat on high until warm (120 to 130 degrees F/50 to 55 degrees C), 2 to 3 minutes.
  3. 3 Pour heated milk into the flour mixture. Add eggs and beat at low speed for 30 seconds. Switch to high speed and beat for 3 minutes. Stir in the remaining flour. Knead until smooth, about 3 minutes. Cover the bowl with waxed paper and a towel; let rest for 20 minutes.
  4. 4 Cook ground beef and onion in a nonstick skillet over medium-high heat until beef is browned, 5 to 7 minutes.
  5. 5 At the same time, melt butter in a separate skillet over medium heat. Add cabbage and cook until wilted, about 5 minutes. Add cabbage to beef mixture with salt and pepper. Remove from the heat.
  6. 6 Preheat the oven to 350 degrees F (175 degrees C). Grease a large baking sheet.
  7. 7 Roll dough on a lightly floured surface until very thin. Cut into 6 squares or rectangles, whichever you prefer. Place 3 tablespoons beef filling in the center of each shape. Bring corners together, pinch edges to seal, and place right-side up onto the prepared baking sheet. Let rise until an indentation remains when lightly pressed with a finger, 40 to 60 minutes.
  8. 8 Bake in the preheated oven until dough is done and golden brown, about 20 minutes.

By Khadija Danielle Provencher

Easy Vegan Potato Soup
Lunch

Easy Vegan Potato Soup

5.0

Prep
25 min
Cook
190 min
Total
215 min

Instructions

  1. 1 Combine 8 cups water, cashew milk, brown rice, red potatoes, cabbage, carrots, onion, vegan butter, olive oil, garlic powder, salt, pepper, and onion powder in a very large pot over medium heat; bring to a boil. Boil for 5 minutes, then reduce heat to low, cover, and simmer for 3 hours. Stir occasionally while simmering and add any extra seasonings as desired.

By Charley

Mayo Free Cabbage Salad
Lunch American

Mayo Free Cabbage Salad

4.6

Prep
10 min
Cook
Total
70 min

Instructions

  1. 1 Whisk canola oil, sugar, red wine vinegar, and soy sauce together in a large bowl until sugar has dissolved. Toss in cabbage, green onions, almonds, and sunflower seeds. Cover bowl and refrigerate before serving, at least 1 hour; slaw tastes better when chilled overnight.

By Shalvie

Long Soup
Lunch Chinese

Long Soup

4.4

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Heat oil in a large skillet or wok over medium-high heat. Add cabbage and pork; stir-fry until pork is no longer pink inside, about 5 minutes. Stir in ginger.
  2. 2 Add chicken broth and soy sauce to the skillet; bring to a boil. Reduce heat to low; simmer for 10 minutes, stirring occasionally.
  3. 3 Stir in onions and add noodles. Cook until noodles are tender, 2 to 4 minutes more.

By CORWYNN DARKHOLME

Angel's Cabbage Salad
Lunch European

Angel's Cabbage Salad

4.9

Prep
15 min
Cook
Total
75 min

Instructions

  1. 1 Whisk oil, vinegar, sugar, and soy sauce together in a small bowl until sugar dissolves. Set aside.
  2. 2 Toss cabbage, green onions, almonds, sunflower seeds, and raisins together in a large bowl; drizzle viniagrette over top and toss to coat.
  3. 3 Cover the bowl with plastic wrap; refrigerate at least 1 hour before serving.

By Sharon Angel

New Jersey Diner Salad
Lunch American

New Jersey Diner Salad

4.1

Prep
20 min
Cook
480 min
Total
500 min

Instructions

  1. 1 In a large bowl, toss together the cabbage, onions, carrot, pepper, and cucumber. In a small bowl, whisk together the vinegar, oil, sugar, and salt. Pour the dressing over the salad, and stir to coat. Cover tightly, and refrigerate overnight before serving.

By APDARMA

Andrea's Broccoli Slaw
Lunch

Andrea's Broccoli Slaw

4.7

Prep
20 min
Cook
Total
140 min

Instructions

  1. 1 Mix mayonnaise, blue cheese, sugar, olive oil, mustard, vinegar, red pepper flakes, onion powder, and celery salt together in a large bowl. Add cabbage, carrots, broccoli, and raisins; stir to coat. Chill in refrigerator at least 2 hours before serving.

By Andi

Instant Pot Vegetarian Cabbage Soup
Lunch

Instant Pot Vegetarian Cabbage Soup

3.0

Prep
15 min
Cook
35 min
Total
60 min

Instructions

  1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Allow pot to heat for 3 minutes. Add oil, then add onion, carrots, celery, and garlic. Cook, stirring often, until vegetables are slightly softened, about 6 minutes.
  2. 2 Stir in cabbage, green beans, and salt. Add vegetable stock and both cans of tomatoes with their juices. Close and lock the lid. Select high pressure 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.
  4. 4 Remove the lid and stir in dill and parsley. Serve hot.

By sashman

Freezer Slaw
Lunch American

Freezer Slaw

4.6

Prep
20 min
Cook
5 min
Total
85 min

Instructions

  1. 1 Combine cabbage, green bell pepper, onion, and carrots in a large bowl. Mix boiling water and salt together in a separate bowl and pour over cabbage mixture; set aside for salt to draw out extra water from vegetables, about 1 hour. Drain well.
  2. 2 Mix sugar, 1 cup water, cider vinegar, and celery seed in a saucepan; bring to a boil. Cook and stir until sugar is dissolved, about 1 minute. Remove the saucepan from the heat and cool completely.
  3. 3 Pour cooled sugar-vinegar mixture over drained cabbage mixture in a large bowl and toss until slaw is well mixed. Spoon slaw into resealable plastic bags; squeeze out excess air, seal the bag, and freeze.

By Gail