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Posole Soup
Dinner Mexican

Posole Soup

4.2

Prep
10 min
Cook
45 min
Total
175 min

Instructions

  1. 1 In a large pot over high heat, combine the pork, salt and water to cover. Bring to a boil and reduce heat to medium low. Allow to simmer for two hours, skimming foam as necessary.
  2. 2 Remove from heat and take the bones out of the stock. Cool and de-fat the stock. Remove pork from bones and return meat to stock. Add the hominy and chili powder and simmer over low heat for 30 to 45 minutes.
  3. 3 Serve by placing soup in bowls. Each diner then adds their own cabbage, radishes, onion and lime juice to taste. Eat by dipping spoon deep down to bottom of bowl, lifting to bring up the meat, hominy, soup and layered vegetables.

By Bryan B

Runza Burritos International
Dinner Mexican

Runza Burritos International

4.1

Prep
20 min
Cook
25 min
Total
45 min

Instructions

  1. 1 Heat a large skillet over medium-high heat and stir in the ground beef. Cook and stir until the beef is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Stir in the cabbage, onion, garlic, red pepper flakes, black pepper, and water. Cook and stir until the vegetables are tender, and the water has cooked away, about 10 minutes. Meanwhile, heat the tortillas one at a time in a large skillet over medium heat until pliable.
  2. 2 Place a tortilla onto your work surface, then spoon some of the filling halfway between the bottom edge and the center of the tortilla. Flatten the filling into rectangle shape with the back of a spoon. Sprinkle 1/4 cup of Cheddar cheese over the filling. Fold the bottom of the tortilla snugly over the filling, then fold in the left and right edges. Roll the burrito up to the top edge, forming a tight cylinder. Repeat with the remaining ingredients.

By Virgil

Spicy Southwestern Slaw
Side Dish Mexican

Spicy Southwestern Slaw

4.4

Prep
15 min
Cook
Total
90 min

Instructions

  1. 1 In a large bowl, toss together the cabbage, carrot, onion, red pepper, jalapeno and cilantro. Set aside.
  2. 2 In a small bowl, whisk together the oil, vinegar, sugar, cayenne pepper, salt and pepper. Pour over vegetable mixture and toss to combine. Cover and refrigerate for at least one hour.

By Dinah

Pico de Gallo with Cabbage (Mexican Coleslaw)
Salad Mexican

Pico de Gallo with Cabbage (Mexican Coleslaw)

4.7

Prep
20 min
Cook
Total
80 min

Instructions

  1. 1 Combine cabbage, tomatoes, red onion, jalapeños, 2 tablespoons jalapeño juice, cilantro, lime juice, vinegar, chili powder, black pepper, salt, and cayenne pepper in a bowl; refrigerate until flavors blend, 1 to 2 hours.

By mommy

Jerk Chicken Tacos
Dinner Mexican

Jerk Chicken Tacos

5.0

Prep
10 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Whisk mayonnaise, 1 tablespoon jerk seasoning, and 1 tablespoon lime juice together in a small bowl. Set aside.
  2. 2 Whisk olive oil, remaining jerk seasoning, and remaining lime juice together in a separate bowl. Add chicken and stir to coat.
  3. 3 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  4. 4 Place pineapple slices on the top rack of the grill. Place chicken directly on the grill. Cook for 6 minutes. Flip both pineapple and chicken over and grill until chicken is no longer pink, about 6 minutes more. An instant-read thermometer inserted into the center of the chicken should read at least 165 degrees F (74 degrees C). Transfer to a cutting board and let rest for 5 minutes.
  5. 5 Slice the chicken into thin strips and divide between the tortillas. Chop the pineapple and divide between the tortillas.
  6. 6 Top each each taco with shredded cabbage, onion, and cilantro. Drizzle each with reserved sauce. Serve immediately.

By Soup Loving Nicole

Caldo De Res (Beef Soup)
Dinner Mexican

Caldo De Res (Beef Soup)

4.5

Prep
Cook
Total

Instructions

  1. 1 In a large pot over low heat combine the beef, tomato, potatoes, onion, carrots, cabbage, garlic, 5 teaspoons cilantro, salt and cumin. Add water to cover and stir well. Cover and simmer for 2 hours.
  2. 2 Remove lid, stir, and simmer for another hour with lid off. Serve hot. Just before eating, squeeze in fresh lime juice to taste and sprinkle with remaining cilantro.

By Alex Trejo

Beef Birria Queso Tacos with Consommé
Dinner Mexican

Beef Birria Queso Tacos with Consommé

5.0

Prep
20 min
Cook
40 min
Total
60 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 To make the consommé: Stir beef birria sauce, chicken broth, carrots, celery, and cabbage together in a saucepan over high heat. Bring to a simmer, then reduce the heat to medium-low and simmer, occasionally brushing the caramelized bits (fond) off the side with the hot liquid, until vegetables are nice and tender and consommé has reached the desired consistency, about 20 minutes. Reduce the heat to low and keep hot while you prepare the tacos.
  3. 3 To make the tacos: Heat some reserved beef fat in a large skillet over medium heat until melted. Add two tortillas and flip with a spatula until generously coated in fat. Toast briefly until golden brown, then cover with Monterey Jack cheese and some shredded beef.
  4. 4 Drizzle each taco with about 1 tablespoon consommé liquid, then top with some white onion and cilantro.
  5. 5 Fold tacos in half and press gently. Continue to cook, flipping back and forth, until browned and crispy, 2 to 3 minutes. Transfer to a plate and repeat to make remaining tacos, adding more fat if necessary.
  6. 6 Ladle consommé into a bowl and garnish with any remaining white onion and cilantro. Squeeze lime wedges into consommé and serve with tacos.
  7. 7 Enjoy!

By John Mitzewich

Grilled Fish Tacos with Avocado Sauce
Dinner Mexican

Grilled Fish Tacos with Avocado Sauce

Prep
15 min
Cook
10 min
Total
55 min

Instructions

  1. 1 Rinse fish and pat dry; cut into four equal portions.
  2. 2 Mix 4 teaspoons chili powder, cumin, onion powder, garlic powder, salt, and pepper in a bowl. Dredge fish in the mixture, patting and dusting for even coverage. Refrigerate for 30 minutes.
  3. 3 Meanwhile, mash avocado in another bowl. Add sour cream, cilantro, and remaining 1/2 teaspoon chili powder, and mix until smooth.
  4. 4 Preheat an outdoor grill for medium-high heat and lightly oil the grate. Coat the inside of a grill basket with nonstick spray and place fish inside the basket.
  5. 5 Place the basket on the preheated grill and cook until fish flakes easily with a fork, 3 to 5 minutes per side. Remove from the grill and transfer fish to a plate. Break into bite-sized pieces.
  6. 6 Serve fish on warmed tortillas topped with shredded cabbage and a dollop of the avocado sauce. Plate with lime wedges.

By Eric

Pork and Hominy Stew
Dinner Mexican

Pork and Hominy Stew

4.7

Prep
30 min
Cook
70 min
Total
100 min

Instructions

  1. 1 Heat oil in a large skillet over medium heat; add diced pork, cumin, and salt and pepper to taste. Cook, stirring frequently, until evenly browned.
  2. 2 Transfer pork to a large pot. Stir in hominy and 3 cups water. Cook over medium heat for 1 hour.
  3. 3 While pork and hominy are cooking, place chiles in a small saucepan with 2 cups water. Boil for 45 minutes, covered. Drain, and remove stems. Place chiles in a blender with 1/4 cup water, onion, and garlic. Blend until smooth (you may still see seeds). Set aside.
  4. 4 Serve pork and hominy soup in bowls, garnished with lime juice, cilantro, cabbage. For spicy soup, stir one teaspoon of chile into each bowl of soup.

By BRANDI T

Fish Tacos With Cabbage Salsa and Yogurt Sauce
Dinner Mexican

Fish Tacos With Cabbage Salsa and Yogurt Sauce

5.0

Prep
30 min
Cook
10 min
Total
40 min

Instructions

  1. 1 Combine cabbage, tomatoes, 1 1/2 cups cilantro, jalapeno pepper, honey, and 3/4 of the lime juice in a big bowl. Mix well and season with salt and pepper.
  2. 2 Mix yogurt and 1 tablespoon mayonnaise in a small bowl. Add remaining 1/2 cup cilantro, remaining lime juice, dill, and 1/8 teaspoon cayenne and season with salt. If it's too tart for your taste, add more mayonnaise.
  3. 3 Mix oregano, sumac, cumin, and remaining 1/8 teaspoon cayenne in a bowl. Season with salt and pepper. Rub spice mix onto both sides of the tilapia fillets.
  4. 4 Heat oil in a cast iron skillet over medium-high heat until shimmering. Add tilapia and cook until blackened and fish flakes easily with a fork, 2 to 3 minutes per side. Remove from the heat.
  5. 5 Heat tortillas in a dry skillet over medium-high heat for 30 to 60 seconds per side.
  6. 6 Put some blackened tilapia in each tortilla and top with cabbage salsa. Fold in half and return to the hot skillet to lightly crisp on each side. Serve immediately with yogurt sauce on the side, to be used as a dip.

By HAIDERZ

Chef Julian's Smoked Tuna Tacos
Dinner Mexican

Chef Julian's Smoked Tuna Tacos

Prep
45 min
Cook
71 min
Total
116 min

Instructions

  1. 1 Preheat a smoker to 225 degrees F (110 degrees C) according to manufacturer's instructions.
  2. 2 Mix brown sugar and 1/4 cup salt together in a bowl.
  3. 3 Score ahi tuna skin with a sharp knife; rub with brown sugar and salt mixture.
  4. 4 Smoke tuna until an instant-read thermometer inserted into the center reads 140 degrees F to 155 degrees F (60 degrees C to 68 degrees C), about 1 hour.
  5. 5 Mix masa corn flour and water together in a bowl until a slightly sticky dough forms. Divide dough into large balls.
  6. 6 Heat a lightly oiled griddle over medium-high heat. Flatten balls of masa to 1/4-inch thickness and cook until golden brown, 3 to 4 minutes per side. Cool sopes on a wire rack.
  7. 7 Preheat a grill for medium-high heat and lightly oil the grate.
  8. 8 Place tomatillos, half the onion, and 1 jalapeno pepper on the grill; cook until charred on all sides, about 5 minutes. Transfer to a blender; blend into a smooth sauce. Season with salt.
  9. 9 Dice remaining onion and jalapeno. Mix with tomatoes, avocados, and cilantro in a bowl. Season with lime juice and salt.
  10. 10 Place cooked sopes on serving plates. Top with smoked tuna, tomatillo sauce, and avocado mixture. Garnish with shredded cabbage and queso fresco.

By Twenty20 Grill

Mexican Oxtail Beef Soup
Dinner Mexican

Mexican Oxtail Beef Soup

4.5

Prep
30 min
Cook
210 min
Total
240 min

Instructions

  1. 1 Heat the olive oil in a large soup pot over medium heat, and brown the oxtails and beef stew meat on all sides. Add water to cover the meat, bring to a boil, reduce heat to a simmer, and cook for 30 minutes. Skim off and discard any foam that collects at the top.
  2. 2 Drop in the bouillon cube, onion, celery, chili powder, cumin, salt, pepper, and corn ears, stir to combine, and simmer the soup until the meat is very tender, about 2 hours. Stir in the carrots and potatoes, simmer for 30 more minutes, then stir in the lentils, rice, mixed vegetables, and cabbage. Simmer until the rice, lentils, and cabbage are tender, about 30 more minutes. Serve with a half ear of corn in each bowl, with hot steamed tortillas for dipping in the broth.

By Diana Flores Akins

Pozole Rojo (Mexican Pork and Hominy Stew)
Dinner Mexican

Pozole Rojo (Mexican Pork and Hominy Stew)

4.5

Prep
25 min
Cook
85 min
Total
110 min

Instructions

  1. 1 Place pork shoulder, pork loin, and pork neck bones in a large pot; cover with water. Add 1 head of garlic and salt; bring to a boil, reduce heat, and simmer until meat is tender and cooked through, about 1 hour. Stir in hominy; bring to a boil and simmer for 20 minutes.
  2. 2 Meanwhile, place tomato and guajillo chiles in a pot; add enough water to cover and bring to a boil. Cook until chiles have softened, about 15 minutes; drain.
  3. 3 Place tomato and chiles, 1 clove garlic, oregano, cumin, and salt in a blender; add 2 cups water and blend until smooth. Strain mixture through a fine-mesh sieve; set chile sauce aside.
  4. 4 Transfer pork to a work surface; shred with 2 forks. Discard pork bones and garlic.
  5. 5 Stir chile sauce and shredded pork into the pot. Simmer pozole until flavors have blended, about 5 minutes.
  6. 6 Divide pozole among serving bowls. Top with shredded cabbage and onion; serve lime wedges on the side.

By Consuelo Aguilar

Albondigas Soup II
Soup Mexican

Albondigas Soup II

4.6

Prep
Cook
Total

Instructions

  1. 1 Mix the ground beef, garlic, onion, bread crumbs, egg and 2 teaspoons water. Shape into tiny balls.
  2. 2 Heat the water and dissolve the bouillon cubes. Bring to a boil and drop the meatballs in and cook for 5 minutes.
  3. 3 Add the chili powder, cumin powder, cumin seed, dried oregano, carrots, green pepper celery and tomatoes with juice. Cut the half head of cabbage into two wedges and add them into the broth. Simmer for 30 to 45 minutes. Season to taste with salt and pepper. Serve warm with corn tortillas and salsa.

By Beatrice Goldiano

Caldo de Res (Mexican Beef Soup)
Soup Mexican

Caldo de Res (Mexican Beef Soup)

4.9

Prep
30 min
Cook
120 min
Total
150 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Cut the meat from the beef bones into about ½-inch pieces, leaving some on the bones.
  3. 3 Heat a heavy soup pot over medium-high heat until very hot. Add oil, tilting the pan to coat the bottom. Add meat and bones and season with salt and pepper. Cook and stir until thoroughly browned.
  4. 4 Add onion and cook until lightly browned; stir in broth and tomatoes. The liquid should cover the bones by ½ inch. If not, add some water to compensate.
  5. 5 Reduce heat to low; simmer with the lid on loosely until meat is tender, about 1 hour.
  6. 6 Pour in 4 cups water, and return to a simmer. Add carrots and 1/4 cup cilantro, and cook for 10 minutes. Stir in chayote, corn, and potato; simmer until vegetables are tender. Push cabbage wedges into soup; cook until tender, about 10 minutes.
  7. 7 Ladle soup into large bowls, including some meat, vegetables, and bones.
  8. 8 Garnish with cilantro, jalapeños, and minced onion. Squeeze lime juice over soup and serve with radishes. Enjoy!

By LKONIS

Slow Cooker Chicken Pozole Blanco
Soup Mexican

Slow Cooker Chicken Pozole Blanco

4.6

Prep
20 min
Cook
180 min
Total
200 min

Instructions

  1. 1 Pat chicken dry with paper towels and season with salt and pepper.
  2. 2 Heat oil in a large skillet over medium-high heat. Add chicken and brown lightly, about 2 minutes per side. Transfer chicken to a 6-quart slow cooker.
  3. 3 Cook onion in the same skillet over medium heat until softened, 2 to 3 minutes. Stir in garlic, minced chile, and bouillon powder; continue cooking for 1 minute. Pour in 1 cup water and stir well. Remove from heat and pour into the slow cooker. Add remaining 7 cups water, hominy, lime juice, oregano, and bay leaf to the slow cooker.
  4. 4 Cover and cook on Low for 4 to 6 hours or High for 3 to 4 hours. Soup is ready when chicken is tender and easily pulled apart. Shred chicken using 2 forks. Ladle soup into bowls and let guests garnish soup as desired.

By Mazola

Fried Shrimp Tacos
Dinner Mexican

Fried Shrimp Tacos

4.9

Prep
15 min
Cook
19 min
Total
64 min

Instructions

  1. 1 Place 4 chopped roma tomatoes and arbol chiles in a saucepan. Add water; bring to a boil. Reduce heat to medium; simmer for 1 minute. Remove from heat; cool to room temperature.
  2. 2 Transfer cooled tomatoes and chiles to a blender or food processor. Add 1/2 of the cooking water, 1/2 chopped onion, cilantro, 1 tablespoon oregano, 1 clove minced garlic, salt, and pepper. Pulse 6 to 8 times to chop ingredients. Transfer mixture to a bowl; stir in 1/2 of the shredded cabbage. Cover and refrigerate until serving.
  3. 3 Heat 1 tablespoon oil in a skillet over medium heat. Add 1/2 chopped onion; cook and stir until beginning to soften, 3 to 5 minutes. Stir in 2 cloves minced garlic and 2 diced tomatoes; cook 1 more minute. Add shrimp and 1 tablespoon oregano; cook and stir for 1 minute. Add 1/2 cup shredded cabbage, jalapeno pepper, salt, and ground black pepper. Cook and stir until shrimp turns opaque, about 3 minutes. Remove skillet from heat.
  4. 4 Heat oil in large saucepan to 350 degrees F (175 degrees C).
  5. 5 Place 3 tablespoons of the shrimp mixture in the center of each tortilla. Fold in half. Place filled tortillas in hot oil, working in batches if needed. Fry until golden brown, about 3 minutes. Turn carefully with tongs. Brown the other side, about 3 minutes more. Transfer cooked tacos to a paper-towel-lined plate to drain.
  6. 6 Top with cabbage salsa and a slice of avocado.

By jimwolverine

Sauerkraut for Canning
Salad European

Sauerkraut for Canning

4.6

Prep
60 min
Cook
90 min
Total
31160 min

Instructions

  1. 1 Remove outer leaves and any undesirable portions from firm mature cabbage heads. Cut heads into quarters and remove and discard cores, Cut cabbage into thin shreds about the thickness of a dime with a sharp knife, mandolin, or food processor.
  2. 2 Transfer 5 pounds cabbage to a large bowl. Sprinkle 3 tablespoons salt over top and mix thoroughly. Let stand until slightly wilted, about 5 minutes.
  3. 3 Pack salted cabbage firmly and evenly into a large, clean pickling container. Use a wooden spoon, tapper, or your hands to press down firmly until juice comes to the surface.
  4. 4 Repeat salting and packing of cabbage in 5-pound batches as directed in Step 2 until the container is filled to within 3 to 4 inches of the top. If juice does not cover cabbage, make and add brine (see Recipe Tip).
  5. 5 Cover cabbage with cheesecloth and tuck the edges down against the inside of the container. Place a weighted bowl on the cheesecloth to submerge cabbage. Let sit in a 70 to 75 degrees F (21 to 24 degrees C) room for 3 to 6 weeks; remove and discard scum formation daily. The presence of gas bubbles indicates fermentation is taking place.
  6. 6 When ready to can, inspect 36 pint-sized (or 18 quart-sized) jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until needed. Wash new, unused lids and rings in warm soapy water.
  7. 7 Transfer sauerkraut and brine to a very large pot. Heat mixture until simmering and 185 to 210 degrees F (85 to 99 degrees C); do not boil.
  8. 8 Pack sauerkraut into hot, sterilized jars, filling to within 1/2 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
  9. 9 Working in batches, 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 pints for 15 minutes or quarts for 20 minutes.
  10. 10 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 MARCIAMOLINA

Homemade Fermented Sauerkraut

Homemade Fermented Sauerkraut

5.0

Prep
30 min
Cook
Total
20190 min

Instructions

  1. 1 Remove and discard the core of the cabbages, then finely shred.
  2. 2 Combine 1/2 of the shredded cabbage with 1/2 of the salt in a large bowl; massage and squeeze for several minutes until the cabbage softens; it will be quite moist. Repeat with the remaining cabbage and salt. Leave cabbage at room temperature for 8 hours or overnight.
  3. 3 Inspect two 1-liter (35-ounce) jars for cracks and rings or lids for rust, discarding any defective ones. Immerse in simmering water for about 10 minutes. Wash new, unused lids and rings in warm soapy water.
  4. 4 Squeeze cabbage and discard any excess liquid. Mix in caraway seeds and transfer to the prepared jars. Wipe the rims with a clean cloth, then screw on lids. Set jars in a cool, dark place on a towel, as they may leak during the fermentation process.
  5. 5 Ferment for 2 to 3 weeks, to taste. Once sauerkraut is ready, store jars in the fridge to slow the fermentation process. Sauerkraut will keep in the fridge for several months.

By Olenka

Sweet and Spicy Roasted Cabbage Wedges
Dinner

Sweet and Spicy Roasted Cabbage Wedges

4.0

Prep
5 min
Cook
15 min
Total
20 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
  2. 2 Cut cabbage vertically through the core into 4 wedges. Whisk Thai sweet chili sauce and Sriracha together in a bowl.
  3. 3 Place cabbage wedges on the prepared baking sheet and brush 1/2 of the chili-Sriracha sauce over the top of each wedge.
  4. 4 Bake in the preheated oven for 10 minutes. Heat the oven's broiler to high. Brush remaining sauce over the cabbage wedges. Broil for 5 minutes.

By Soup Loving Nicole

Instant Pot Sauerkraut
Side Dish European

Instant Pot Sauerkraut

4.6

Prep
5 min
Cook
25 min
Total
40 min

Instructions

  1. 1 Place cabbage in the pot of a multi-functional electric pressure cooker. Add vinegar, water, and salt. Stir and cover.
  2. 2 Lock the lid, close the vent, and select Chicken/Meat setting 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.

By Sally Schuyler Wieringa

Pickled Cabbage
Dinner American

Pickled Cabbage

5.0

Prep
10 min
Cook
Total
1470 min

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

Barbequed Cabbage
Dinner American

Barbequed Cabbage

4.5

Prep
10 min
Cook
15 min
Total
25 min

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

Grilled Cabbage with Bacon
Dinner

Grilled Cabbage with Bacon

3.5

Prep
15 min
Cook
35 min
Total
50 min

Instructions

  1. 1 Cut the knot from the bottom of the cabbage and remove the core.
  2. 2 Heat 1 tablespoon butter in a skillet over medium heat; cook and stir onion until softened, about 10 minutes.
  3. 3 Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels, reserving bacon drippings. Chop bacon into small pieces. Mix onion, bacon, and barbeque sauce together in a bowl.
  4. 4 Fill the hole in the cabbage with onion-bacon mixture and place pieces of butter into the core to fill completely. Drape 2 bacon strips over filling and hold in place with toothpicks.
  5. 5 Preheat an outdoor grill for medium heat and lightly oil the grate. Make a ring out of aluminum foil and place on grill.
  6. 6 Place cabbage on the foil ring and cook, basting with bacon drippings, until a fork can easily puncture the cabbage, 15 to 30 minutes.

By Rick Nelsen

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