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This beet soup can be served hot or cold.
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During the weekends when things are a little slower in my home, I have been making meals with several veggie side dishes. This Cabbage Orange Salad is one of...
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These yummy Polish pierogies are stuffed with green cabbage and onion and served in a creamy mushroom sauce with dried and fresh mushrooms.
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These Oysters with General Tso's Cabbage and Furikake bring sparks of sweet, sour, spicy, and umami to fresh, briny bivalves atop crunchy fried cabbage, with...
cooking.nytimes.com
Clean and simple Eight ingredients — apple cider, cider vinegar, cabbage, mustard seeds, celery seeds, sugar, salt and pepper to taste — combine into what ought to be a staple of your repertoire You’ll need to cook the cider down by half before using it, but everything else goes in raw, and the combination matures over the course of a few hours into a side dish that can accompany just about anything grilled or roasted, pulled or hacked
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Get Cabbage Slaw Recipe from Food Network
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For the simplified version of Chef Alain Ducasse's fruit-and-root-vegetable stew, everything cooks in one big pot.
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Caraway is common in some German-style breads, and occasionally in warm potato salads. Here it's added it to shredded red cabbage along with mild seasoned rice...
cooking.nytimes.com
The easiest way to get everyone to love cabbage is to encase it in flaky pastry and bake until golden This torta, filled with browned onions, silky cabbage, and plenty of creamy fontina cheese, might just be the best way you've ever eaten what is arguably a challenging vegetable It's at its most appealing served warm, with the cheese still a little gooey
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Grilled corn and red cabbage slaw with a cilantro-lime dressing is a refreshing salad or topping for fish tacos.
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Shredded cabbage is tossed in a tangy dressing in this quick five-ingredient coleslaw.
cooking.nytimes.com
I can’t remember where I heard or read about massaging raw kale with olive oil and a little salt, but it is a very effective way to soften the leaves just a bit if you are not cooking the kale This briny slaw gets its crunch from red cabbage and walnuts