Type what you have

Ingredients

• ✓ purple cabbage
• vegetable broth
• quinoa
• carrot
• edamame
• green onion
• rice wine vinegar
• vegetable oil
• sriracha sauce
• soy sauce
• ginger
• white sugar
• mustard

Instructions

1. 1 Bring vegetable broth to a boil in a saucepan. Add quinoa, reduce heat to medium, and simmer, stirring occasionally, until quinoa is tender and liquid is absorbed, 10 to 15 minutes. Remove saucepan from heat and cool.
2. 2 Mix cabbage, carrots, edamame, and green onions together in a large bowl.
3. 3 Whisk vinegar, oil, Sriracha sauce, soy sauce, ginger, sugar, and mustard together in a bowl until dressing is smooth; drizzle over cabbage mixture. Stir quinoa into salad and toss to coat. Refrigerate until chilled, at least 30 minutes.

By jodster52

Ingredients

• ✓ purple cabbage
• carrot
• teriyaki sauce
• chicken breast
• cashew
• green onion
• flour tortilla

Instructions

1. 1 Combine cabbage and carrots in a bowl; set aside.
2. 2 Melt teriyaki squares in a 12-inch nonstick skillet over medium-low heat just until bubbles begin to form. Add chicken; cook, stirring occasionally, until chicken is no longer pink in center, 5 to 7 minutes.
3. 3 Add cashews and green onions; cook and stir until heated through, 1 to 2 minutes.
4. 4 Place 1/4 of the chicken mixture onto each tortilla; top with cabbage mixture. Fold 2 opposite sides of tortilla over filling. Starting at an open end, roll up tightly to enclose filling.

By Land O'Lakes

Ingredients

• ✓ purple cabbage
• broccoli coleslaw mix
• grape tomato
• rice vinegar
• olive oil
• white sugar
• salt
• garlic powder
• black pepper
• scallion
• cranberry
• almond

Instructions

1. 1 Place cabbage, broccoli coleslaw mix, and tomatoes in a large bowl.
2. 2 Whisk vinegar, oil, sugar, salt, garlic powder, and black pepper together in a small bowl until combined; pour over coleslaw and toss to coat. Stir in scallions, cranberries, and almonds. Cover with plastic wrap and refrigerate until flavors meld, 8 hours to overnight.

By Cinderella

Ingredients

• ✓ purple cabbage
• soba noodle
• carrot
• mango
• cilantro
• mint
• thai basil
• lime
• sesame oil
• tamari
• sriracha sauce
• green onion

Instructions

1. 1 Bring a large pot of water to a boil and cook soba noodles according to package directions until tender, 3 to 4 minutes. Immediately drain and place in a bowl of cold water to cool. Drain well.
2. 2 Combine cooled noodles, carrot, mango, cabbage, cilantro, mint, and Thai basil in a bowl.
3. 3 Whisk together lime juice, sesame oil, tamari, and Sriracha sauce in a separate bowl. Drizzle some of the dressing sparingly over the soba noodle salad, toss to cover, and taste. Repeat until you have reached the preferred amount of dressing. Garnish with chopped green onion and allow to stand about 10 minutes before serving.

By thedailygourmet

Ingredients

• ✓ purple cabbage
• carrot
• cranberry
• onion
• parsley
• balsamic vinaigrette salad dressing
• lemon juice
• sunflower seed
• blue cheese

Instructions

1. 1 Mix cabbage, carrots, cranberries, onion, and parsley in a medium bowl. Toss lightly. Add dressing and lemon juice. Toss, coating well. Cover and refrigerate until flavors blend, 3 hours to overnight. Sprinkle with sunflower seeds and blue cheese right before serving.

By Dottie

Ingredients

• ✓ purple cabbage
• tortilla chip
• mexican cheese blend
• vegetable oil
• corned beef
• lettuce
• tomato
• onion
• guacamole
• sour cream
• green onion
• seasoned salt

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spread tortilla chips on a baking sheet and sprinkle shredded cheese over chips.
2. 2 Bake in the preheated oven until cheese has melted, about 7 minutes.
3. 3 Meanwhile, heat oil in a frying pan over medium heat. Add corned beef and cook until heated through, about 5 minutes.
4. 4 Pile corned beef, lettuce, cabbage, tomato, and onion on top of the chips. Add guacamole, sour cream, and green onions. Sprinkle seasoned salt on top. Toss lightly at the table.

By jcmessenger

Ingredients

• ✓ purple cabbage
• brown sugar
• mustard
• honey mustard
• black pepper
• salt
• olive oil
• water
• clove
• black peppercorn
• cinnamon stick
• bay leaf
• garlic
• thyme
• yellow onion
• apple cider
• cottage ham

Instructions

1. 1 Place cottage ham in a large Dutch oven. Add cider, onions, thyme, garlic, bay leaves, cinnamon sticks, peppercorns, cloves, and enough water to cover cottage ham entirely. Cover, and place on high heat; bring to a boil, about 10 minutes. Once boiling, reduce heat, and cook on a low simmer for 1 hour and 30 minutes.
2. 2 While ham is simmering, preheat the oven to 350 degrees F (175 degrees C). Cut cabbage into quarters, remove core, and cut into 1-inch slices. Place cabbage slices in a large bowl. Add olive oil, salt, and pepper; toss to coat.
3. 3 Stir together honey mustard, stone-ground mustard, and brown sugar in a medium bowl. Once cottage ham has simmered, transfer ham to a roasting pan. Brush honey mustard mixture over entire cottage ham.
4. 4 Bake in preheated oven until glaze has melted and a thermometer inserted in thickest portion registers 145 degrees F (63 degrees C), 20 to 30 minutes.
5. 5 While ham is baking, reserve 1 1/2 cups of the cooking liquid in Dutch oven; discard solids and remaining liquid. Place Dutch oven over medium-high; add sliced cabbage, and stir to combine. Cover, and cook until cabbage is tender, about 15 minutes. Arrange cabbage on a platter.
6. 6 Remove cottage ham from oven, and let rest for 10 minutes. Carve slices and serve on top of cabbage.

By Amanda Stanfield