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A classic, justifiably popular Japanese stir fry in which chicken cooked in a yummy soy sauce, chili paste garlic blend is tossed with buckwheat soba noodles, carrot, cabbage and onion.
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This copycat garlic coleslaw recipe from a seafood restaurant is a zesty salad with a strong garlic profile, with apple cider vinegar and celery seeds.
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If you've never made a vegetable stir-fry before, start with this recipe, including a brown sauce made from scratch and many fresh veggies.
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Jerk chicken, plantains, and cabbage are all wrapped up in these fusion egg rolls served with an easy homemade mango-habanero sauce.
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This recipe is by Mark Bittman and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Slices of roast pork tenderloin and served on slider buns with a spicy mango slaw.
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Assorted mushrooms, vegetables, chicken, and noodles mingle well in this hearty and healthy soup.
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Savory-sweet corned beef briskets with the traditional trimmings of potatoes, carrots, and cabbage simmer slowly in apple juice, brown sugar, and mustard.
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Here's a refreshing salad that you can feast on without fear. It's low-calorie and packed with disease-fighting antioxidants in the cabbage, onion, mango and walnuts.
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Stir up a hearty and comforting dish of cabbage and sausage haluski, that beloved eastern European skillet supper, using frozen pierogies.