Yield: 5 cups

Ingredients
1 teaspoon reduced-calorie margarine
vegetable cooking spray
8 cups coarsely shredded cabbage
1 tablespoon chopped fresh parsley
1 teaspoon sugar
1 teaspoon chicken-flavored bouillon granules
1/2 teaspoon freshly ground pepper
1 teaspoon caraway seeds

How to prepare
Melt margarine in a large nonstick skillet coated with cooking spray. Add cabbage and next four ingredients; cover and cook over medium heat 5 min. Sprinkle with caraway seeds; cover and cook 1 min.

Slaw

2 packages (3 ounces each) chicken or beef flavored Ramen noodles
1 pound cabbage slaw mix
1 cup sunflower seeds
1 bunch green onions, finely chopped

Dressing

3/4 cup peanut or sesame oil
1/3 cup sugar
2 flavor packets from Ramen noodles

1. For the slaw, in a medium bowl crushed the Ramen noodles into bite-size pieces. Stir in the slaw mix, sunflower seeds, and green onions.

2. For the dressing, mix together the oil, sugar, and flavor packets. Pour the dressing on top of the slaw mixture and refrigerate for at least one hour. Stir well before serving.

Yield: serves 8 to 12

Ingredients
one medium green cabbage, outer leaves removed
one half small red onion, cut and after the stem and thinly sliced
1 cup loosely packed fresh cilantro leaps, coarsely chopped
one large jalapeno pepper, seeded and finely chopped
1/4 cup olive oil
3 tablespoons fresh lime juice
3 tablespoons red wine vinegar
sea salt
freshly ground black pepper
large pinch sugar, or more to taste

How to prepare
quarterly cabbage through the core, cut out the core. Cut the quarters crosswise in half and, using a sharp knife, finely shredded. Place the shredded cabbage in a very large bowl or pot. Add the onion, cilantro, jalapeno and toss to mix. sprinkle with oil, lime juice, vinegar, salt, pepper, and sugar and toss to coat.
Let the coleslaw sit for one hour, tossing occasionally. Drain. Taste and adjust the seasonings. Wait another hour before serving at room temperature to hungry guests.

Dressing

3/4 cup mayonnaise
3 tablespoons sugar
1 1/2 tablespoons white wine vinegar
1/3 cup vegetable oil
1/8 teaspoon garlic powder
1/8 teaspoon onion powder
1/8 teaspoon dry mustard
1/8 teaspoon celery salt
Dash of black pepper
1 tablespoon lemon juice
1/2 cup half-and-half
1/4 teaspoon salt

Blend together the mayonnaise, sugar, vinegar, and oil. Add the garlic powder, onion powder, mustard, celery salt, pepper, lemon juice, half-and-half, and salt to taste. Stir until smooth. Refrigerate until ready to use.

Coleslaw

1 large green cabbage, finely shredded
1 cup finely shredded purple cabbage
1/2 cup finely shredded carrots

Place all ingredients in large bowl. Pour the dressing over top and toss until well coated. Refrigerate until ready to serve.

How visitors found this page:

• recipe for slaw dressing/using half and half and red wine vinegar

Yields 6 servings

2 tablespoons butter or margarine
1 pound red cabbage, chopped
1/2 cup chopped until the Apple
1/4 cup chopped onion
1/3 cup + 1 tablespoon red wine vinegar
1/8 cup firmly packed brown sugar
Salt and pepper, to taste

1. Melt the butter in a saucepan, and sauté the cabbage, and apples, and onion for 20 minutes, stirring occasionally. Add the vinegar and brown sugar. Cook for 20 minutes more, or until the vegetables are soft. Season with the salt and pepper to taste.

2. Lightly grease and ovenproof dish. Pour the vegetable mixture into the dish. Cover and refrigerate 6 to 8 hours or overnight. When ready to bake, preheat the oven to 325°F and bake for 45 minutes.

Tips: Pairs wonderfully with your favorite beef dish and a nice bottle of Merlot.

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Yields 6 servings

1/4 cup slivered almonds
1 medium head green cabbage
1/4 cup butter (1/2 stick)
1 garlic clove minced
1 teaspoon Italian herb seasoning
Salt and pepper, to taste
1/3 cup grated Parmesan cheese

Brown almonds in the skillet over low heat, stirring occasionally to prevent burning. Cut the cabbage into 1/2-inch slices and discard the core. Separate the cabbage into strips. Layer the cabbage in a saucepan with the butter, garlic, seasoning, and salt and pepper to taste. Cook over medium-high heat until tender, stirring frequently. Garnish with the cheese and toasted almonds.

How visitors found this page:

• recipe cabbage parmesan cheese
• red cabbage parmesan

1 tablespoon vegetable oil
3 medium carrots, peeled and sliced
1 medium onion, thinly sliced
1 large leek, sliced crosswise and cleaned thoroughly
3 cups coarsely chopped cabbage
2 cups sliced fresh button mushrooms
4 cups vegetable broth
3 cups water
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 cup quick-cooking barley

In a 6 quart sauce pot, heat the oil over medium heat. Add the carrots, onion, and leek; sauté for 5 minnutes. Add the cabbage and mushrooms; cook for 1 min. Add the broth, water, salt, and pepper and bring to a boil over high heat. Stir in the barley. Reduce the heat to low. Cover the soup and simmer until the barley and vegetables are tender, about 15 minutes. Serve immediately.

Tips:  Pop your favorite whole-grain rolls or biscuits in the oven as you cook the soup for a perfect pairing.

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• spring vegetable soup with cabbage recipe

Here is a great recipe that will enable you to savor the taste of spring any time of year. With just 4 ingredients, this may be prepared ahead of time and kept in the refrigerator until time to serve.

6 cabbage leaves (18 ounces)
5 radishes, very thinly sliced
2 myoga (Japanese ginger)
2 teaspoons salt

1. Remove the core of the cabbage and cut into 4 pieces, lengthwise. Pile the leaves and cut into pieces of 3/4 inches wide.

2. Cut the Ginger in half lengthwise, and then cut into pieces crosswise. Place in a strainer and dipped in boiling water. Transfer to ice water and drain.

3. In a large bowl, place the vegetables and sprinkle with salt. Give a gentle rub at first, then a stronger rub gradually until water comes out and they become tender.

4. Squeeze water out tightly, place in a container and chill in the refrigerator until served.

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5 slices bacon
2 tablespoons olive oil
4 bone-in pork loin chops (about 1 3/4 pounds)
1 1/4 teaspoon salt
3/4 teaspoon ground black pepper
flour for dredging
1 large onion, finely chopped
3 cloves garlic, finely chopped
1 medium head green cabbage (about 1 1/2 pounds), cut in half, cord, and sliced crosswise into shreds (about 10 cups)
2 large carrots, cut into thin slices on the diagonal
2 large apples (about 1 pound), peeled, cored, and thinly sliced
3 small Bay leaves
1/2 cup hard cider or dry French vermouth

How to Make

In a large skillet, cook the bacon over medium heat until browned and crisp. Drain the bacon on paper towels. Pour out all but 2 tablespoons of bacon drippings and add the olive oil to the skillet. Set the pan aside.

Season the pork chops with 1/4 teaspoon salt and 1/4 teaspoon pepper and dredge the pork chops in the flour. Heat the skillet of drippings over medium heat. Add the pork chops and cook on both side until browned – about 8 minutes. Remove the chops from the skillet and set aside.

Add the onion and garlic to the skillet. Cook, stirring, until the onion softens – about 3 minutes. Add the cabbage, carrots, apples, Bay leaves, hard cider, remaining 1 teaspoon salt, and remaining half teaspoon pepper. Stir well to combine, cover, and bring the mixture to a boil and cover the pan and place the chops on top of the cabbage mixture. Recover and return to a boil. Reduce the heat to medium and cook until the chops are tender – about 20 to 25 minutes.

Chop the reserve baking coarsely and sprinkle over the pork and cabbage. Remove the bay leaves before serving.

Tips: Serve with your favorite cornbread for a 1 dish meal. Save bacon drippings to use in your cornbread in place of butter.

How visitors found this page:

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Serves 6

3 to 4 dried shiitake mushrooms
1/2 cup rice wine
1/2 cup hot water
2 ounces dried mung bean thread noodles, approximately 2 bundles
2 tablespoons olive oil
1 small onion, diced
2 cloves garlic, chopped
1/2 teaspoon peeled and minced fresh ginger
1/4 pound Chinese sausage or chorizo, diced
1/4 pound chicken breast, diced
3 teaspoon soy sauce
2 tablespoons oyster sauce
2 cups chicken stock
1/4 teaspoon freshly ground black pepper
8 ounces fresh thin, round egg noodles
1 carrot, peeled and cut into matchsticks
1 stalk celery, thinly sliced
2 cups finely shredded Napa cabbage
1 green onion, sliced

How to Make

Place dried shiitake mushrooms in a bowl with rice wine and hot water. Soak mushrooms 15 to 20 minutes until softened. Remove mushrooms from bowl, reserving the soaking liquid. Remove and discard woody stems and sliced mushroom caps thinly. Set aside.

Soak mung bean thread noodles in warm water for 5 minutes until softened. Drain water and set noodles aside.

Heat olive oil in a large skillet over medium heat. Sauté onion, garlic, and Ginger for 1 minute, making sure that the garlic does not burn. Add sausage and chicken. Continue sautéing another 4 to 5 minutes, until chicken turns opaque. Add soy sauce, oyster sauce, chicken stock, reconstituted mushrooms, mushroom soaking liquid, and black pepper. Reduce heat to a low simmer for 5 minutes until chicken is cooked through. Add the egg noodles and bean thread noodles, making sure that they are completely submerged in the cooking liquid. Simmer 5 to 7 minutes until noodles are tender. Add carrots, celery, and Napa cabbage. Toss all ingredients together so that they are well combined. Garnish with sliced green onion.

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