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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

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

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

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

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

Picnic Marinated Summer Slaw
Lunch American

Picnic Marinated Summer Slaw

4.6

Prep
20 min
Cook
5 min
Total
145 min

Instructions

  1. 1 Combine cabbage, bell pepper, cucumber, green onions, and tomato in a large bowl.
  2. 2 Combine sugar, oil, vinegar, salt, and black pepper in a saucepan over medium heat; cook and stir until sugar dissolves, about 5 minutes. Cool marinade.
  3. 3 Pour marinade over cabbage mixture; stir to coat. Marinate slaw in the refrigerator for at least 2 hours.

By rosebud434

Rustic Cabbage and Sausage Soup
Lunch American

Rustic Cabbage and Sausage Soup

4.5

Prep
20 min
Cook
20 min
Total
40 min

Instructions

  1. 1 Heat a Dutch oven over medium-high heat. Cook and stir sausage in the hot pot until browned and crumbly, 5 to 7 minutes. Add carrots, onion, celery, and garlic; cook and stir for 1 to 2 minutes.
  2. 2 Add chicken broth, beans, tomatoes, cabbage, and Italian seasoning; bring to a simmer. Cook until cabbage is tender, 5 to 10 minutes.

By mkhurt

Creamy Apple Slaw
Lunch American

Creamy Apple Slaw

5.0

Prep
20 min
Cook
Total
40 min

Instructions

  1. 1 Whisk sour cream, sugar, vinegar, and ranch dressing mix together in a large bowl; fold in cabbage mix, apples, celery, and green onion. Toss mixture to coat; season with salt and pepper. Cover bowl tightly with plastic wrap and chill until flavors blend, 20 minutes to 4 hours.

By Caroline

GlendaLee's Black-Eye Pea Salad
Lunch American

GlendaLee's Black-Eye Pea Salad

4.5

Prep
20 min
Cook
Total
80 min

Instructions

  1. 1 Place black-eyed peas, onion, green bell pepper, tomato, mayonnaise, canola oil, white vinegar, sugar, salt, and black pepper in a large bowl; stir to evenly distribute mayonnaise.
  2. 2 Cover and refrigerate for at least 1 hour, preferably overnight.
  3. 3 Toss cabbage into black-eyed pea mixture just before serving.

By glendalee

Spicy Peach Coleslaw
Lunch American

Spicy Peach Coleslaw

4.2

Prep
25 min
Cook
Total
55 min

Instructions

  1. 1 Make the dressing: Whisk mayonnaise, rice vinegar, Asian chile sauce, vegetable oil, lemon juice, Dijon, and sugar in a bowl until smooth. Season with cayenne pepper and salt.
  2. 2 Make the coleslaw: Place cabbage into a large bowl. Add peaches and 3 teaspoons chives and lightly toss until combined. Pour dressing over top and stir until coated.
  3. 3 Cover coleslaw with plastic wrap and chill until flavors have developed and cabbage is slightly softened, about 30 minutes. Adjust seasoning, mix again, and sprinkle with remaining 1 teaspoon chives before serving.

By John Mitzewich

Corned Beef and Coleslaw Sandwiches
Lunch American

Corned Beef and Coleslaw Sandwiches

Prep
20 min
Cook
Total
500 min

Instructions

  1. 1 Prepare coleslaw: whisk vinegar, Dijon, horseradish, salt, and pepper together in a large bowl. Continue to whisk while adding oil in a stream; whisk until dressing has emulsified.
  2. 2 Add cabbage, onion, and carrots to the dressing; toss until well combined. Cover and chill in the refrigerator, 8 hours to overnight.
  3. 3 Prepare sandwiches: spread each bread slice with mustard. Lay 5 slices on a work surface. Arrange coleslaw and corned beef over top, cover with remaining bread slices. Press together firmly, cut, and serve.

By TJ Lombard

Camp Soup
Lunch American

Camp Soup

3.7

Prep
5 min
Cook
40 min
Total
45 min

Instructions

  1. 1 Place ground beef in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside.
  2. 2 Put all the ingredients in a large soup pot. Do not drain the liquid from the vegetables. Cook until the cabbage is tender. Makes about 2 gallons of soup.

By Gina Babcock

Tommy's Blue Cheese Coleslaw (with Bacon and Grapes)
Lunch American

Tommy's Blue Cheese Coleslaw (with Bacon and Grapes)

5.0

Prep
20 min
Cook
Total
500 min

Instructions

  1. 1 Combine sour cream, mayonnaise, apple cider vinegar, mustard, and sugar in a bowl; stir until evenly mixed. Fold in blue cheese crumbles; mix in cabbage and carrot mix and grapes. Season with salt and pepper. Top with chopped bacon.
  2. 2 Refrigerate coleslaw until sticky and wet, 8 hours or overnight.

By Teemo

Primanti-Style Sandwiches
Lunch American

Primanti-Style Sandwiches

3.9

Prep
20 min
Cook
10 min
Total
90 min

Instructions

  1. 1 Whisk together the mayonnaise, milk, white vinegar, and white sugar in a large bowl; add the cabbage and toss to coat. Chill in refrigerator at least 1 hour.
  2. 2 Heat oil in deep-fryer or large deep pan to 375 degrees F (190 degrees C); add the potato slices; cook until crispy and golden brown, 5 to 6 minutes. Drain on paper towels.
  3. 3 Place a large skillet over medium heat. Arrange the capicola in four separate stacks in the skillet and top each stack with 1 slice mozzarella cheese, provolone cheese, and Swiss cheese; heat until the cheese begins to melt.
  4. 4 Arrange 4 slices of Italian bread on 4 separate plates. Top each slice with a stack of capicola and melted cheese; about 1 1/2 cups of the cabbage mixture, 1 slice onion, 1 slice tomato, and about 1/4 of the fried potatoes. Top with the remaining bread slices. Cut each sandwich in half to serve.

By Mayor McFood

Whole30®-Friendly Beef and Vegetable Soup
Lunch American

Whole30®-Friendly Beef and Vegetable Soup

Prep
35 min
Cook
30 min
Total
65 min

Instructions

  1. 1 Heat 1 teaspoon ghee in a large stew pot over medium-high heat. Add ground beef and season with salt and pepper. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Transfer beef to a plate but leave any grease in the pot.
  2. 2 Add onion and garlic to the pot, adding more ghee if needed. Saute until onion has softened and turned translucent, about 5 minutes. Set onions and garlic with the beef.
  3. 3 Cook potatoes in the pot with residual oil. Season with salt and pepper, and cook for 3 to 5 minutes. Add carrots; saute for 1 to 2 minutes. Add ground beef, onions, and garlic back into the pot; mix to combine.
  4. 4 Add bone broth, tomato paste, basil, and oregano; bring to a boil. Add cabbage and simmer for 5 minutes.
  5. 5 Add smoked salt, then taste and adjust other seasonings if necessary. Add zucchini and green beans; simmer until vegetables are tender 3 to 5 minutes.

By Kari

Hamburger Soup with Cabbage
Lunch American

Hamburger Soup with Cabbage

4.8

Prep
20 min
Cook
80 min
Total
100 min

Instructions

  1. 1 Heat oil in a large skillet over medium-high heat. Add beef and onions; cook and stir until beef is browned and crumbly and onions are translucent, 5 to 7 minutes.
  2. 2 Add cabbage, carrots, and celery. Cover and cook, stirring often, until tender, about 10 minutes. Add water, diced tomatoes, tomato paste, bouillon, soup mix, brown sugar, Worcestershire sauce, Italian seasoning, garlic powder, red wine, salt, and pepper. Bring to a boil.
  3. 3 Reduce the heat and simmer, uncovered, until flavors are mixed and cabbage is tender, about 1 hour.

By topazintn

Grilled Pork Tacos al Pastor
Lunch American

Grilled Pork Tacos al Pastor

4.6

Prep
30 min
Cook
25 min
Total
565 min

Instructions

  1. 1 Place dried guajillo and pasilla chiles into a bowl and pour in boiling water to cover. Let chiles stand 30 minutes to soften.
  2. 2 Cut pork tenderloins in half crosswise and in half again lengthwise again to make 8 long strips.
  3. 3 Drain water from chiles and pour in pineapple juice and vinegar. Add garlic cloves, chipotle pepper, cinnamon, cayenne pepper, cumin, and oregano. Transfer chile mixture to a blender and blend to make a smooth marinade.
  4. 4 Place pork into a resealable plastic bag and pour marinade over pork; knead bag several times to coat pork. Squeeze out excess air and seal the bag. Refrigerate overnight.
  5. 5 Preheat outdoor grill (preferably charcoal) for high heat and lightly oil the grate.
  6. 6 Remove pork from bag and drain and discard marinade; transfer pork to a platter. Drizzle meat with 1 tablespoon vegetable oil and season with salt. Use tongs to gently stir pork pieces to coat lightly with oil.
  7. 7 Cook pork strips on preheated grill until meat shows good grill marks and is lightly pink in the center, 7 to 8 minutes per side. An instant-read meat thermometer inserted into the center of the largest piece should read at least 145 degrees F (65 degrees C). Transfer pork to a fresh platter.
  8. 8 Drizzle a nonstick skillet with 1 teaspoon vegetable oil and place over medium heat. Lay a tortilla into the hot oil and place 1 slice of Monterey Jack cheese into center of the tortilla. Cook until tortilla is hot, lightly browned on the bottom, and cheese has melted, 1 to 2 minutes. Repeat with remaining tortillas and cheese slices. Transfer each tortilla to a plate.
  9. 9 Slice pork strips across the grain into pieces about 1/4 inch thick. Divide shredded cabbage onto each tortilla and top each with about 6 slices of pork, 1 tablespoon roasted tomato salsa, and a few slices of jalapeno pepper. Fold taco over fillings to eat.

By John Mitzewich

Air-Fried Crispy Fish Po' Boys with Chipotle Slaw
Lunch American

Air-Fried Crispy Fish Po' Boys with Chipotle Slaw

4.4

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Coat an air fryer basket with cooking spray. Rinse fish fillets and pat dry with paper towels.
  2. 2 Combine flour, black pepper, salt, and garlic powder in a shallow dish. Whisk egg and water together in a second shallow dish. Combine bread crumbs and cornmeal in a third shallow dish.
  3. 3 Dip each fish fillet until fully coated in the flour mixture, then in the egg mixture, and finally in the bread crumb mixture. Spray fillets with cooking spray and place in the prepared air fryer basket in a single layer, cooking in batches if necessary.
  4. 4 Cook in the air fryer at 400 degrees F (200 degrees C) until breaded coating is browned and fish flakes easily when tested with a fork, 6 to 10 minutes.
  5. 5 Meanwhile, combine sour cream, mayonnaise, lime juice, salt, and dried chipotle pepper in a medium bowl. Add coleslaw mix and cilantro; toss to coat.
  6. 6 Serve fish fillets in hoagie rolls. Top with chipotle slaw and queso fresco and serve with lime wedges.

By Allrecipes Member

Sloppy Juan
Lunch American

Sloppy Juan

4.9

Prep
30 min
Cook
30 min
Total
120 min

Instructions

  1. 1 Combine mayonnaise, sour cream, 1/4 cup cilantro, green onions, chipotle chili powder, 1 tablespoon lime juice, garlic basil spread, and cumin in a small bowl. Stir until combined; season with salt and black pepper. Cover and refrigerate for at least 1 hour.
  2. 2 Heat 1 tablespoon olive oil in a large pot or Dutch oven over medium heat; cook and stir chorizo, ground beef, and coriander until meat is browned, about 15 minutes. Drain and discard fat. Season with salt and black pepper.
  3. 3 Stir cabbage, green bell pepper, yellow bell pepper, orange bell pepper, jalapeno, and water into chorizo mixture; cook and stir until peppers soften, about 10 minutes. Add brown sugar and chili powder; cook and stir until water is evaporated and sauce is thick, about 10 minutes.
  4. 4 Sprinkle 1/4 cup cilantro and juice of 1 lime over the chorizo mixture and remove from heat.
  5. 5 Spread each hoagie bun with 1 tablespoon chipotle mayo. Evenly distribute the chorizo mixture among the 4 sandwiches.
  6. 6 Heat 1 tablespoon olive oil in a nonstick skillet over medium heat; fry eggs, 2 to 4 at a time if necessary, until whites are set but yolks are still soft, about 2 minutes per side. Place two eggs atop each sandwich.

By Allrecipes

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