Type what you have

Ingredients

• ✓ green cabbage
• carrot
• jicama
• black sesame seed
• mayonnaise
• rice vinegar
• sesame oil
• honey

Instructions

1. 1 Place cabbage, carrot, jicama, and sesame seeds in a large bowl.
2. 2 Whisk together mayonnaise, vinegar, sesame oil, and honey in a small bowl.
3. 3 Drizzle the dressing over the salad; toss until evenly coated. Chill at least 4 hours before serving.

By Celeste

Ingredients

• ✓ green cabbage
• chicken breast
• soy sauce
• brown sugar
• garlic
• ginger
• mayonnaise
• sesame oil
• sugar
• ginger
• sesame seed
• napa cabbage
• carrot
• fried rice noodle

Instructions

1. 1 Place chicken in a large glass or ceramic bowl. Whisk soy sauce, brown sugar, garlic, and ginger for marinade together in a small bowl; pour over chicken and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator, 8 hours to overnight.
2. 2 Preheat an outdoor grill for medium heat and lightly oil the grate.
3. 3 Combine mayonnaise, sesame oil, sugar, and ginger for dressing in a small bowl. Cover and refrigerate while you cook the chicken.
4. 4 Remove chicken from the marinade and shake off excess. Discard the remaining marinade.
5. 5 Cook chicken on the preheated grill until no longer pink in the center and the juices run clear, about 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from the grill and chop when cool enough to handle.
6. 6 While the chicken is cooking, place sesame seeds in a dry pan over medium-high heat. Shake the pan like you are making popcorn and toast until seeds give off a lovely toasted smell, 3 to 5 minutes. Quickly remove from the heat and transfer to a bowl to cool; if you leave them in the pan they will continue to cook and burn.
7. 7 Place napa cabbage, green cabbage, and carrot in a large bowl with chicken and toasted sesame seeds. Toss together, then mix in the dressing. Divide salad onto plates and top with crispy fried noodles.

By MommyBennett

Ingredients

• ✓ green cabbage
• carrot
• rice vinegar
• olive oil
• cilantro
• salt

Instructions

1. 1 Place cabbage and carrots in a colander and rinse in cold water; let drain for 5 minutes.
2. 2 Whisk rice vinegar and olive oil together in a large salad bowl. Mix in cilantro. Stir cabbage and carrots into dressing; season with salt.
3. 3 Slaw can be served immediately or covered and refrigerated for up to 1 day.

By 5ft5qt

Ingredients

• ✓ green cabbage
• carrot
• water
• green onion
• white vinegar
• water
• oregano

Instructions

1. 1 Combine the cabbage and carrot in a large bowl and pour the boiling water over the mixture. Allow the mixture to steep for 5 minutes; drain well. Return the cabbage and carrots to the bowl. Mix in the green onion, vinegar, 1/2 cup of water, and oregano. Toss until all ingredients are combined. Chill for 20 minutes before serving.

By Jenny

Ingredients

• ✓ green cabbage
• canola oil
• tarragon vinegar
• lemon juice
• sugar
• salt
• black pepper
• red onion

Instructions

1. 1 Whisk oil, vinegar, lemon juice, sugar, salt, and pepper together until emulsified.
2. 2 Toss cabbage and red onion together in a salad bowl. Drizzle dressing over the salad; toss to coat.
3. 3 Refrigerate salad 1 hour before serving.

By Dollie

Ingredients

• ✓ green cabbage
• carrot
• red cabbage
• onion
• kosher salt
• cider vinegar
• sugar
• celery seed
• mustard
• vegetable oil
• black pepper

Instructions

1. 1 Toss green cabbage, carrot, red cabbage, and onion in a colander and sprinkle with kosher salt. Set aside to drip for 30 minutes.
2. 2 Heat cider vinegar, sugar, celery seed, and dry mustard together in a small saucepan over medium-low heat, stirring until sugar has dissolved. Remove from heat and let cool.
3. 3 Squeeze as much juice as possible from cabbage mixture and transfer vegetables to a serving bowl. Pour vinegar mixture to taste over vegetables and drizzle vegetable oil over the top. Sprinkle with black pepper and stir coleslaw to coat with dressing. Refrigerate 2 hours before serving for flavors to blend.

By Mclifford973

Ingredients

• ✓ green cabbage
• red cabbage
• carrot
• celery
• sunflower kernel
• green onion
• onion
• mayonnaise
• white vinegar
• black pepper
• sea salt

Instructions

1. 1 Combine coleslaw mix, celery, sunflower kernels, green onion, and white onion in a large bowl; stir in mayonnaise. Sprinkle salad generously with vinegar, black pepper, and salt; adjust to desired consistency and flavor. Refrigerate coleslaw 8 hours to overnight; adjust seasoning if desired.

By Lanats

Ingredients

• ✓ green cabbage
• mayonnaise
• lime
• lime juice
• rice vinegar
• garlic
• sweet chili sauce
• sugar
• cilantro
• red onion

Instructions

1. 1 Whisk mayonnaise, lime zest, lime juice, rice vinegar, garlic, sweet chili sauce, and sugar in a large bowl, stirring to dissolve sugar. Mix cilantro and red onion into dressing. Stir cabbage into dressing mixture, about 1 cup at a time, until all cabbage is coated.

By Mom

Ingredients

• ✓ green cabbage
• carrot
• green onion
• kosher salt
• black pepper
• cayenne pepper
• egg
• butter
• white bread
• white sugar
• ham
• cheddar cheese
• ketchup
• mayonnaise

Instructions

1. 1 Mix cabbage, carrot, green onion, salt, pepper, and cayenne with your hands in a bowl until soft, about 30 seconds. Mix in eggs with a fork until thoroughly combined.
2. 2 Melt 2 tablespoons butter in a nonstick skillet over medium heat. Add bread slices and flip a few times to make sure both sides are coated with butter. Grill bread until beautifully toasted, golden brown, and a little crispy on both sides. Transfer to a plate.
3. 3 Melt remaining 1 tablespoon butter in the same skillet over medium heat. Add cabbage mixture; cook and simultaneously mix by using the edge of a spatula to chop down on the surface while pushing the edges up and over the top. As the mixture starts to hold its shape, form it into a rectangle that's about twice as long as it is wide. Split the rectangle in half into two square patties; continue to cook until golden brown, 1 1/2 to 2 minutes per side.
4. 4 Stack patties on top of one another onto one slice of toast and sprinkle with sugar.
5. 5 Place ham slices into the hot skillet; cook over medium heat until sizzling, 1 to 2 minutes. Flip and top with Cheddar slice; cook until melted, about 1 minute.
6. 6 Place ham and cheese on top of patties; top with ketchup, mayonnaise, and remaining slice of toast. Cut in half and serve.

By John Mitzewich

Ingredients

• ✓ green cabbage
• blue cheese
• lemon
• mayonnaise
• salt
• black pepper
• celery
• green onion
• coleslaw mix
• red cabbage
• carrot

Instructions

1. 1 Lightly mix together the blue cheese, lemon juice, mayonnaise, and salt and pepper in a large salad bowl. Stir in the celery, green onions, and bagged coleslaw, and mix until well-coated.

By jodi

Ingredients

• ✓ green cabbage
• cucumber
• scallion
• garlic
• shallot
• lemon juice
• chive
• olive oil
• rice vinegar
• walnut
• cashew
• almond
• basil
• spinach
• nutritional yeast
• salt
• black pepper

Instructions

1. 1 Place the cabbage, cucumbers, and green onions in a large bowl. Set aside.
2. 2 Add garlic, shallot, lemon juice, chives, oil, vinegar, nuts, basil, spinach and yeast to the bowl of a food processor and blend, scraping down the sides occasionally, until smooth, about 1 minute.
3. 3 Pour dressing over cabbage and toss until well-combined. Season with salt and pepper, to taste.

By Sara Haas, RDN, LDN

Ingredients

• ✓ green cabbage
• wood chip
• black pepper
• paprika
• garlic powder
• corned beef brisket
• spice packet
• mayonnaise
• white sugar
• lemon
• white vinegar
• black pepper
• salt
• red cabbage
• hamburger bun

Instructions

1. 1 Soak wood chips in water for at least 1 hour.
2. 2 Preheat a smoker to 225 degrees F (107 degrees C) according to manufacturer's instructions. Maintain temperature for 15 to 20 minutes.
3. 3 Combine pepper, paprika, and garlic powder in a bowl; add the spice packet from the brisket and mix well. Generously sprinkle the spice mixture over both sides of the brisket.
4. 4 Drain wood chips and place on coals. Place a water pan on the smoker and add water to the depth of the fill line. Place brisket on the lower cooking grate and cover with the smoker lid.
5. 5 Smoke brisket, maintaining the smoker's internal temperature at 225 degrees F (107 degrees C) until an instant-read thermometer inserted into the thickest part registers at least 190 to 200 degrees F (88 to 93 degrees C), 4 to 6 hours.
6. 6 While the brisket is cooking, prepare coleslaw. Combine mayonnaise, sugar, lemon juice, vinegar, pepper, and salt in a medium bowl; whisk until smooth.
7. 7 Cut each cabbage into quarters and remove the core. Thinly slice cabbage quarters and transfer to a large bowl. Pour mayonnaise dressing over top and mix well with your hands. Cover with plastic wrap and refrigerate until ready to serve.
8. 8 Remove brisket from the smoker and let rest for 40 minutes. Slice corned beef against the grain.
9. 9 Pile beef and coleslaw atop the hamburger buns.

By Dads That Cook

Ingredients

• ✓ green cabbage
• pistachio
• avocado
• green onion
• persian cucumber
• romaine heart
• kosher salt
• mayonnaise
• olive oil
• lime juice
• anchovy paste
• garlic
• shallot
• tarragon
• chive
• basil
• flat-leaf parsley
• spinach

Instructions

1. 1 Combine spinach, parsley, basil, chives, tarragon, shallot, garlic, anchovy paste, and lime juice in a high-powered blender; blend and slowly add oil through top opening of blender until mixture is smooth, about 1 minute, scraping down sides if needed. Add mayonnaise and salt; blend until smooth. Cover and chill until ready to serve.
2. 2 Combine cabbage, romaine, cucumber, and scallions in a large bowl; add 2/3 cup of the dressing and toss to evenly coat. Divide between 4 bowls and top each bowl with avocado and 1 tablespoon of the pistachios. Serve immediately with remaining dressing. Recipe developed by Julia Levy

By Andrea Lobas

Ingredients

• ✓ green cabbage
• almond
• cilantro
• green onion
• carrot
• red cabbage
• chicken breast
• yellow mustard
• coriander
• vegetable oil
• soy sauce
• ginger
• white sugar
• garlic
• green onion
• sesame oil
• rice vinegar

Instructions

1. 1 Whisk together the rice vinegar, sesame oil, 3 green onions, garlic, sugar, ginger, soy sauce, vegetable oil, coriander, and mustard in a mixing bowl until the sugar has dissolved. Pour half of the dressing into another container, and refrigerate for later. Place the chicken breasts into the remaining dressing, and coat on all sides. Cover, and refrigerate 30 minutes to 1 hour.
2. 2 Preheat an oven to 350 degrees F (175 degrees C). Remove the chicken breasts from the marinade, and shake off excess. Discard the remaining marinade. Place the chicken into a baking dish.
3. 3 Bake the chicken breasts in the preheated oven until no longer pink in the center and the juices run clear, about 45 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from the oven, and allow to cool. Shred the chicken using 2 forks and set aside.
4. 4 To assemble the salad, combine the green cabbage, red cabbage, carrots, 3 green onions, cilantro, almonds, and cooled chicken in a large mixing bowl. Pour the reserved dressing overtop and toss to coat.

By emilyk

Ingredients

• ✓ green cabbage
• rice wine vinegar
• vegetable oil
• peanut butter
• soy sauce
• brown sugar
• ginger root
• garlic
• red cabbage
• napa cabbage
• red bell pepper
• carrot
• green onion
• cilantro

Instructions

1. 1 Gather all ingredients.
2. 2 To make the peanut dressing: Whisk rice vinegar, oil, peanut butter, soy sauce, brown sugar, ginger, and garlic together in a medium bowl; set aside.
3. 3 To make the coleslaw: Mix green cabbage, red cabbage, napa cabbage, red bell peppers, carrots, green onions, and cilantro in a large bowl.
4. 4 When ready to serve, pour dressing over cabbage mixture and toss well to combine.

By RRITCHESKE

Ingredients

• ✓ green cabbage
• vegetable oil
• chicken breast
• water chestnut
• celery
• carrot
• green bean
• mushroom
• bean sprout
• broccoli
• stir-fry sauce
• garlic
• green onion
• sesame seed
• ground ginger
• salt

Instructions

1. 1 Heat oil in a large wok over high heat. Add chicken, water chestnuts, celery, carrots, green beans, mushrooms, bean sprouts, broccoli, cabbage, stir-fry sauce, garlic, green onion, sesame seeds, ground ginger, and salt. Cook, stirring often, until vegetables are tender to taste and chicken is no longer pink inside and juices run clear, 20 to 30 minutes.

By Sandi Nicol

Ingredients

• ✓ green cabbage
• ground pork
• cornstarch
• ketchup
• white pepper
• cayenne pepper
• ginger
• sugar
• sesame oil
• sake
• rice vinegar
• soy sauce
• garlic
• green onion
• red bell pepper
• carrot
• vegetable oil
• wonton wrapper

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Cut wonton wrappers into 1/4-inch strips. Transfer cut wonton wrappers to a baking pan and toss with oil. Spread out evenly.
3. 3 Bake in the preheated oven until browned, about 12 minutes. Let cool and reserve.
4. 4 Combine cabbage, carrot, bell pepper, green onions, and garlic for the bowl. Set aside.
5. 5 Mix soy sauce, rice vinegar, sake, sesame oil, sugar, ginger, cayenne, pepper, ketchup, and cornstarch together for sauce in a bowl and reserve.
6. 6 Add pork to a large skillet set over medium-high heat. Brown the meat well, while breaking up into small crumbles as it cooks, 5 to 7 minutes. Add the vegetable mixture and toss with the meat to combine. Cook, stirring, just until the veggies start to soften, about 2 minutes.
7. 7 Stir in the sauce and toss everything to combine. Cook and stir until the sauce has coated everything evenly, and the vegetables are cooked to desired doneness, 1 to 2 minutes more. Serve in a bowl with crispy wonton strips on top.

By John Mitzewich

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
• green bell pepper
• salt
• sugar
• vinegar
• celery seed

Instructions

1. 1 Toss cabbage and bell pepper together in a large bowl; season liberally with salt. Stir; allow to sit 45 minutes. Drain; return to the bowl.
2. 2 Bring sugar and vinegar to a boil in a saucepan; immediately remove from heat. Stir into cabbage mixture; stir in celery seeds. Chill completely before serving.

By Carol Reese Hardbarger

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

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
• apple cider vinegar
• canola oil
• sugar
• mustard
• poppy seed
• black pepper
• salt
• hot pepper sauce
• carrot

Instructions

1. 1 Whisk vinegar, oil, sugar, mustard, poppy seeds, pepper, salt, and hot sauce together in a bowl until sugar has dissolved.
2. 2 Mix cabbage and carrots together in a large salad bowl. Pour vinaigrette over top and toss until well combined. Cover and refrigerate for at least 2 hours before serving.

By SusieQ

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
• red cabbage
• carrot
• cilantro
• lime juice
• peanut oil
• sugar
• kosher salt
• black pepper

Instructions

1. 1 Toss green cabbage, red cabbage, carrots, and cilantro together in a large bowl.
2. 2 Beat peanut oil and lime juice together with a whisk until smooth; add sugar and beat to dissolve. Drizzle dressing over the slaw and toss to coat; season with kosher salt and black pepper.
3. 3 Cover bowl with plastic wrap and refrigerate at least 30 minutes.

By sjc