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cooking.nytimes.com
This recipe is by Elaine Louie and takes One hour. Tell us what you think of it at The New York Times - Dining - Food.
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This recipe for sweet and sour cabbage slaw couldn't be simpler to make! Try it as a side dish for grilled burgers, hot dogs, roast pork, or beef.
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If you plan on staying outside for longer than two hours, store a blue chill pack along with these roll-ups to keep the filling at a safe temperature.
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Cabbage and kale coleslaw, with thinly sliced red onions, tossed with a tangy buttermilk caraway ranch dressing.
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Get 5-Ingredient Chicken Sausage with Braised Red Cabbage Recipe from Food Network
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Deep green dinosaur kale, bright cabbage, carrots, and a splashy lime, maple, and balsamic dressing make a gorgeous, robust winter salad.
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Best coleslaw ever! Great for grilling just about anything!
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The lightness of apple and jicama combined with a sweet-hot dressing make this coleslaw a hit!
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This is a recipe from County Mayo. It is traditional Halloween fare but good anytime! Kale can be substituted for cabbage.
Ingredients: cabbage, potatoes, leeks, milk, mace, butter
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This savory pancake filled with cabbage, bacon, sausage, and shrimp is a well-known Japanese dish, okonomiyaki, that's easy to customize.
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Get Sauerkraut Recipe from Food Network
Ingredients: cabbage, carrots, salt, mustard seed
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Home cooked comfort food of potatoes, carrots, smoked sausage, and cabbage, all simmered in beer. It's a one-pot meal that past generations always enjoyed.