Type what you have

Ingredients

• ✓ cabbage
• green bell pepper
• green tomato
• onion
• salt
• sugar
• white vinegar
• water
• mustard seed
• turmeric
• celery seed

Instructions

1. 1 Place bell peppers, tomatoes, onions, and cabbage in the bowl of a food processor; pulse until finely minced. Drain; transfer mixture to a large bowl. Sprinkle with salt, cover, and let stand 8 hours to overnight. Transfer mixture to a colander; rinse and drain. Return mixture to the bowl.
2. 2 Inspect ten 16-ounce jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until relish is ready. Wash new, unused lids and rings in warm soapy water.
3. 3 Meanwhile, combine sugar, white vinegar, water, mustard seeds, turmeric, and celery seeds in a separate bowl; pour over vegetable mixture and stir to combine.
4. 4 Transfer mixture to a large pot; bring to a boil over high heat. Boil 5 to 10 minutes. Transfer to sterilized jars; cool then cover. Store in the refrigerator.

By Gloria

Ingredients

• ✓ cabbage
• red bell pepper
• green bell pepper
• yellow bell pepper
• onion
• kosher salt
• salt
• white sugar
• apple cider vinegar
• turmeric
• mustard seed
• celery seed

Instructions

1. 1 Roast bell peppers over an open flame or in broiler, turning frequently, until skins charred and blistered. Place in a bowl and cover with plastic wrap; let sit 5 to 10 minutes. Remove and discard skins. Cut peppers in half, lengthwise. Remove and discard stems and seeds; chop flesh into small pieces. Set aside.
2. 2 Place grated onions in a colander to drain, then transfer to a large bowl; sprinkle with ¼ cup kosher salt. Toss by hand. Add cabbage to the bowl; sprinkle with 3 tablespoons kosher salt. Toss by hand. Let sit 1 hour.
3. 3 Place onions and cabbage in a colander; squeeze out as much liquid as possible. Transfer to a piece of cheesecloth or towel; squeeze out additional liquid.
4. 4 Add onions and cabbage to a large pot over medium-high heat; add chopped roasted bell peppers. Stir in sugar, apple cider vinegar, turmeric, mustard seeds, and celery seeds. Bring to a low boil, stirring constantly to prevent onions from sticking to the bottom. Reduce heat to medium; simmer for 45 minutes, stirring often.
5. 5 Meanwhile, inspect 20 (16-ounce) jars for cracks and rings for rust, discarding any defective ones. Wash jars; immerse in a large pot with water. Boil to sterilize, then reduce heat to a simmer with jars immersed until relish is ready. Wash new, unused lids and rings in warm soapy water. Fill a separate saucepan halfway with water and bring to a simmer; place the lids into the saucepan of water.
6. 6 Take 1 jar out of the pot of water at a time, put on a canning funnel. Pack hot relish into the hot, sterilized jar, filling to within ½ inch of the top. Run a clean knife or thin spatula around inside of the jar to remove any air bubbles. Wipe rim with a moist paper towel to remove any residue. Top with 1 lid and screw 1 ring on tightly. Repeat process with remaining relish and jars. Jars and relish must stay hot throughout canning process.
7. 7 Place a rack in the bottom of a canning pot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover and process according to your local extension's guidelines, or 10 minutes.
8. 8 Remove the jars from the canning pot and let rest, several inches apart, for 12 to 24 hours. When jars start to seal and vacuum, the lids will make a popping sound and your canning was successful. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area. Store opened jars relish in the refrigerator. Use within two weeks.

By ROSEMC91

Ingredients

• ✓ cabbage
• green tomato
• tomato
• onion
• cucumber
• green bell pepper
• red bell pepper
• salt
• vinegar
• brown sugar
• celery seed
• cinnamon
• mustard seed
• garlic
• ginger
• clove

Instructions

1. 1 Combine green tomatoes, red tomatoes, cabbage, onion, cucumber, green pepper, and red pepper in a large bowl: add salt until well mixed. Let stand in a cool place for 12 to 14 hours. Drain and rinse thoroughly.
2. 2 Inspect 8 1-pint jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until relish is ready. Wash new, unused lids and rings in warm soapy water.
3. 3 Combine vinegar, brown sugar, celery seed, cinnamon, garlic, mustard seed, ginger, and cloves in a large pot. Bring to a boil, stirring to dissolve sugar. Reduce heat to low, and simmer for 10 minutes. Add vegetables: cook for 30 minutes more.
4. 4 Bring vegetables to a boil. Pack relish into hot, sterilized jars, filling to within ¼ inch of the top. Top with lids and screw rings on tightly.
5. 5 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 15 minutes.
6. 6 Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

By TAZZIEBP

Ingredients

• ✓ cabbage
• tomato
• red onion
• onion
• jalapeno pepper
• cilantro
• lime
• garlic
• salt

Instructions

1. 1 Mix together cabbage, tomatoes, onions, jalapeño peppers, cilantro, lime juice, garlic, and salt in a large bowl until well combined.
2. 2 Cover the bowl with plastic wrap and refrigerate for at least 2 hours before serving.

By Josh

Ingredients

• ✓ cabbage
• salt
• white vinegar
• white sugar

Instructions

1. 1 Place cabbage in a large bowl; sprinkle with salt and stir to distribute. Set aside for 20 minutes, tossing with hands every few minutes.
2. 2 Drain excess water from cabbage. Stir in vinegar and sugar; mix well. Cover the bowl; refrigerate for 24 hours.

By SCGOATS

Ingredients

• ✓ cabbage
• soy sauce
• butter
• pepper

Instructions

1. 1 Preheat an outdoor grill for medium heat.
2. 2 Divide cabbage among 4 squares of aluminum foil. Sprinkle 2 tablespoons soy sauce over each cabbage mound; place 1 tablespoon butter on top. Season with pepper. Fold the sides of the foil over cabbage, sealing to form a packet.
3. 3 Place packets onto preheated grill; cook until cabbage tender, 15 to 20 minutes.

By ericasalad

Ingredients

• ✓ cabbage
• olive oil
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Brush each cabbage piece on both sides with olive oil; season with salt and black pepper. Arrange in a single layer on a baking sheet.
3. 3 Bake in the preheated oven until tender, 40 to 55 minutes.

By hungryallweighs

Ingredients

• ✓ cabbage
• thousand island dressing
• rice vinegar
• hot sauce
• salt

Instructions

1. 1 Stir together cabbage, Thousand Island dressing, rice vinegar, hot sauce, and salt in a large bowl with a fork until evenly mixed.

By John Mitzewich

Ingredients

• ✓ cabbage
• red onion
• mango
• walnut
• splenda granular
• rice vinegar

Instructions

1. 1 Combine cabbage, onion, mango, and walnuts in a bowl.
2. 2 Dissolve Splenda in vinegar; add to cabbage and toss to coat.
3. 3 Serve cold or at room temperature.

By USA WEEKEND columnist Jean Carper

Ingredients

• ✓ cabbage
• metal skewer
• olive oil
• seasoned salt
• black pepper

Instructions

1. 1 Preheat an outdoor grill for medium heat and lightly oil the grate.
2. 2 Cut cabbage into 8 wedges. Place a metal skewer through each wedge to hold in place and keep from falling apart. Drizzle both sides with olive oil and sprinkle with seasoned salt and pepper.
3. 3 Place directly on the grill and cook until grill marks are achieved, turning once, 8 to 12 minutes total. Remove from skewers and serve.

By BaillysMom

Ingredients

• ✓ cabbage
• bacon
• onion
• bell pepper

Instructions

1. 1 Cook and stir bacon, onions, and bell pepper together in a skillet over medium heat until bacon is just starting to brown, about 10 minutes. Add cabbage and cook, stirring frequently, until cabbage is tender and transparent, 20 to 30 minutes.

By Contented Home-maker

Ingredients

• ✓ cabbage
• garlic powder
• salt
• pepper
• aluminum foil

Instructions

1. 1 Gather all ingredients. Preheat grill for medium heat.
2. 2 Cut cabbage into 8 wedges, and remove the core.
3. 3 Place cabbage wedges on a piece of aluminum foil large enough to wrap them all. Season wedges on both sides with garlic powder, salt, and pepper; seal the foil.
4. 4 Cook on the preheated grill until cabbage is tender, about 30 to 40 minutes.
5. 5 If you want to char the wedges for a smokier flavor, sear the cooked cabbage wedges directly on a greased grill for about 1 minute on each side.

By Debbie

Ingredients

• ✓ cabbage
• butter
• kielbasa sausage
• beer
• black pepper

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

Ingredients

• ✓ cabbage
• butter
• salt
• black pepper
• bacon

Instructions

1. 1 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
2. 2 Fill the hole created from coring the cabbage with butter, salt, and pepper. Roll bacon slices and stuff into hole in cabbage. Lay any leftover bacon slices over top of cabbage. Wrap the whole cabbage in aluminum foil.
3. 3 Cook cabbage on preheated grill until tender, 45 to 50 minutes. Remove bacon from cabbage and cook on the grill until crisp, 5 to 7 minutes; crumble and sprinkle over cabbage.

By burlap1980

Ingredients

• ✓ cabbage
• onion
• salt
• garlic
• water

Instructions

1. 1 Mix cabbage, onion, sea salt, and garlic together in a bowl. Firmly pack mixture into a large, clean, food-grade plastic bucket. The cabbage will start to make its own brine as the salt starts to draw out the water of the cabbage.
2. 2 Fill a large, clean, food-grade plastic bag with water and place over the salted cabbage mixture so none of the cabbage is exposed to air.
3. 3 Allow cabbage to ferment in a cool, dry place, 1 to 4 weeks (depending on how tangy you like your sauerkraut). The temperature of the room you ferment the sauerkraut in should not rise above 70 degrees F (21 degrees C).

By Ellie

Ingredients

• ✓ cabbage
• olive oil
• garlic
• salt
• black pepper

Instructions

1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Cut the bottom off of the cabbage and set it so the flat end is on the cutting board; cut into 1-inch thick slices. Arrange slices in a single layer in a large sheet pan or casserole dish.
3. 3 Drizzle oil over cabbage slices and sprinkle with garlic. Season cabbage with salt and pepper. Cover the pan or dish with aluminum foil.
4. 4 Bake in the preheated oven until cabbage core is easily pierced with a fork, about 45 minutes.

By Amber Jessie

Ingredients

• ✓ cabbage
• apple cider vinegar
• ketchup
• white sugar
• red pepper flakes
• hot pepper sauce

Instructions

1. 1 Place cabbage in a salad bowl. Whisk vinegar, ketchup, sugar, pepper flakes, and hot sauce together until sugar has dissolved; pour over cabbage and toss thoroughly. Refrigerate before serving, at least 1 hour.

By Robin Lee Starnes

Ingredients

• ✓ cabbage
• bacon
• sugar
• salt
• pepper

Instructions

1. 1 Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate.
2. 2 In the same skillet, stir cabbage in the bacon drippings until coated. Place lid on skillet and cook over medium heat until cabbage is tender, about 10 minutes. Stir in sugar and season with salt and pepper. Cook uncovered, stirring constantly until cabbage is crisp and brown on the edges. Serve cabbage with bacon crumbled on top.

By Kristy

Ingredients

• ✓ cabbage
• cheddar cheese
• onion
• cream of celery soup
• butter
• bread crumb

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Mix together cabbage, Cheddar cheese, onion, condensed soup, and melted butter in a large bowl until well combined; mixture will be dry. Transfer to a large baking dish, spreading vegetables evenly. Sprinkle with bread crumbs, then cover the baking dish with aluminum foil.
3. 3 Baked in the preheated oven for 45 minutes. Remove foil and continue baking until bubbly and lightly browned, about 15 minutes more.

By Joy Miller

Ingredients

• ✓ cabbage
• butter
• caraway seed
• white vinegar
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
2. 2 Cut the head of cabbage in half vertically through the core. Cut each half into 4 wedges. Place the wedges on the baking sheet.
3. 3 Combine butter, caraway seeds, and vinegar in small bowl. Brush 1/2 of the mixture over the wedges. Season with salt and pepper.
4. 4 Roast in the preheated oven for 15 minutes. Gently flip the wedges, brush with remaining butter mixture, and season with more salt and pepper. Return to the oven and roast until wedges are soft and edges are lightly charred, 8 to 10 minutes more.

By France Cevallos

Ingredients

• ✓ cabbage
• water
• butter
• garlic powder
• seasoned salt
• black pepper

Instructions

1. 1 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
2. 2 Arrange cabbage wedges in the bottom of a large metal baking dish; add water to dish. Place 1 teaspoon butter onto each wedge; season liberally with garlic powder, seasoned salt, and black pepper. Cover the dish with aluminum foil.
3. 3 Place the dish on the preheated grill; cook until cabbage is tender, about 30 minutes.

By sjohutch

Ingredients

• ✓ cabbage
• salt
• water
• vinegar
• white sugar
• vegetable oil
• turmeric
• celery seed
• mustard seed
• onion
• red pepper

Instructions

1. 1 Place cabbage in a large non-reactive bowl or plastic food-safe bucket. Sprinkle salt over cabbage and toss to combine. Cover with plastic wrap or a lid. Let soak in the refrigerator, 8 hours to overnight.
2. 2 Squeeze out liquid from the cabbage; drain.
3. 3 Combine water, vinegar, sugar, oil, turmeric, celery seed, and mustard seeds in a large pot; bring to a boil. Stir in drained cabbage, onions, and red pepper. Bring back up to a boil. Reduce heat and simmer until onions are very tender, about 45 minutes.
4. 4 Sterilize 6 quart jars and lids in boiling water for 5 minutes. Pack cabbage mixture into hot, sterilized jars, filling to within 1 inch of the top. Run a clean knife around the insides of the jars to remove any air bubbles. Top with lids and screw on rings.
5. 5 Place a rack in the bottom of a large pot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water if necessary to cover jars by 1 inch. Bring the water to a rolling boil, cover the pot, and process for 25 minutes.
6. 6 Remove the jars from the pot and place onto a cloth-covered or wood surface, several inches apart, until cool. Press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

By the4taals

Ingredients

• ✓ cabbage
• red onion
• butter
• egg noodle
• salt
• black pepper

Instructions

1. 1 Cook pasta in a large pot of boiling salted water.
2. 2 Meanwhile, heat butter or margarine in a skillet over medium heat. Saute cabbage and onions until tender.
3. 3 Drain pasta, and return to the pot. Add cabbage and onion mixture to the noodles, and toss. Season with salt and pepper to taste.

By elizabeth sill

Ingredients

• ✓ cabbage
• heavy cream
• white sugar
• white vinegar
• salt

Instructions

1. 1 Stir cream, sugar, vinegar, and salt together in a bowl until sugar and salt have dissolved; cover and refrigerate dressing for 30 minutes to blend flavors. Pour dressing over cabbage in a bowl, toss to combine, and refrigerate until thoroughly chilled, at least 2 hours.

By Elle

Ingredients

• ✓ cabbage
• carrot
• green onion
• mayonnaise
• salt
• pepper

Instructions

1. 1 In a large bowl, combine the cabbage, carrots, green onion and mayonnaise. Salt and pepper to taste, toss and serve.

By Paula

Ingredients

• ✓ cabbage
• salt
• black pepper
• garlic
• olive oil
• water

Instructions

1. 1 Center a rack in the middle of the oven and preheat the oven to 400 degrees F (200 degrees C).
2. 2 Slice each cabbage quarter into 1/2-inch or 1/4-inch wedges. Spread 1/2 of the cabbage in a large roasting pan. Season lightly with salt and black pepper; scatter 4 garlic cloves on top. Drizzle 2 tablespoons olive oil over cabbage; do not mix. Layer remaining cabbage on top, season with salt and black pepper, scatter with remaining garlic cloves, and drizzle with remaining 2 tablespoons olive oil.
3. 3 Roast cabbage in the preheated oven until slightly softened, about 20 minutes. Add water if cabbage looks dry. Continue roasting until wilted, about 20 minutes more.

By popi1950

Ingredients

• ✓ cabbage
• bacon
• water
• cayenne pepper
• salt
• sugar substitute

Instructions

1. 1 Heat a large, lidded cast iron pot over medium-high heat. Add bacon and fry until browned but not crispy, about 5 minutes. Quickly add cabbage pieces and water, in that order. Cover the pot with the lid and allow cabbage to steam, about 1 minute. Season with cayenne pepper and salt and boil for 15 minutes.
2. 2 Remove lid and reduce heat to a high simmer. Cook until all liquid has evaporated and cabbage is browning in the bottom of the pot and wilted but not soggy, about 10 minutes more. Scrape the bottom of the pot regularly and turn cabbage to prevent sticking.

By Linda T

Ingredients

• ✓ cabbage
• olive oil
• broccoli
• cauliflower
• garlic
• oyster sauce

Instructions

1. 1 Heat oil in a large skillet or wok over medium-high heat. Add broccoli, cauliflower, cabbage, and garlic; cook and stir until tender-crisp, about 5 minutes.
2. 2 Remove the pan from heat and drizzle oyster sauce over vegetable; toss to coat.

By Lynn Wheaton

Ingredients

• ✓ cabbage
• ginger
• carrot
• peanut
• mirin
• rice vinegar
• scallion

Instructions

1. 1 Combine all.

By USA WEEKEND columnist Jean Carper

Ingredients

• ✓ cabbage
• butter
• all-purpose flour
• salt
• milk
• american cheese
• cracker

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 2-quart casserole dish.
2. 2 Bring a large pot of salted water to a boil. Cook cabbage in boiling water until barely tender, about 10 minutes; drain.
3. 3 Meanwhile, melt butter in a small saucepan over low heat. Blend in flour, salt, and milk. Cook and stir until slightly thickened, then fold in cheese.
4. 4 Transfer cabbage to the prepared casserole dish; stir in cheese sauce. Sprinkle cracker crumbs on top.
5. 5 Bake in the preheated oven until top is browned, 25 to 30 minutes.

By Andrea