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cooking.nytimes.com
This recipe is by Jacques Pepin and takes 2 hours 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Get Wild Rice Stuffed Cabbage Recipe from Food Network
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Get Warm Savoy Cabbage Slaw Recipe from Food Network
www.allrecipes.com
Colorful, crisp red cabbage is tossed with a delightful oil and vinegar dressing.
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A simple coleslaw without mayonnaise marinates in a sweet and tangy dressing and is served cold. It's easy to make because you use a bag of shredded cabbage. Chill overnight for the best flavor.
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A light and tangy coleslaw has a small amount of fat so everyone can enjoy it as a side dish, on sandwiches, in wraps, or with burgers.
cooking.nytimes.com
Hui Leng Tay, a food blogger in Singapore, is unusually committed to her rice cooker She developed this recipe for bibimbap, and she sees herself as seeking the elusive grail of cooks everywhere: the make-ahead, not-too-unhealthy, tasty meal "I try to figure out which ingredients get better when kept over low heat for a long time, like cabbage and onions, and which ones get droopy," she said.
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Get Cider Vinegar Slaw Recipe from Food Network
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Colcannon, the humble and beloved dish of mashed potatoes and cabbage, gets extra richness of flavor from leeks, butter, caraway, and anise seeds. It's a perfect side for your corned beef dinner.
www.delish.com
This easy version of a Southern barbecue classic pulled pork sandwiches is unbelievably easy, and makes a satisfyingly sweet and spicy supper.
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A can of pork and beans in tomato sauce is added to this vegetable stew cooked in a chicken stock base.