Top Rated Cabbage Recipes
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This salad is quick and easy, and everyone loves it because it's hearty and it can sit out dressed on a potluck table without getting soggy or weird.
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Red cabbage is braised with smoked pork, red wine, sherry vinegar and brown sugar for a sweet and tart side you can make a week ahead of Thanksgiving.This recipe by James P. DeWan was originally published in the Chicago Tribune.
View Recipe:format(webp)/https://www.thedailymeal.com/sites/default/files/recipe/2021/DBPGKBJE55EG5C7TDJXPYQLI7I.jpg "Sweet and Sour Stuffed Cabbage recipe - The Daily Meal")
Cabbage leaves are stuffed with a savory blend of ground beef and rice, then rolled and baked with a tangy sweet and sour sauce. Freezing the cabbage heads ahead of time softens the leaves to make them more pliable, so they don't need to be boiled before stuffing.This recipe was adapted from a recipe by Bruce Garnett of 3 G’s Gourmet Deli & Restaurant in Delray Beach, Florida. It was originally published in the South Florida Sun Sentinel.
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Perfect for a cold winter night or a holiday like Thanksgiving, this hearty casserole created by Justin Simoneaux at San Francisco's Boxing Room does the South right with shreds of cabbage and ground beef.
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This coleslaw uses light mayonnaise, fresh citrus, ginger, and Green Jalapeño Pepper Tabasco Sauce for a healthy and flavorful dressing that is poured over fresh cabbage and vegetables.
Click Here for 15 Ways to Use Tabasco at Your Barbecue
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Switch out mayo for Soy-Free vegenaise to create an even healthier egg salad lunch!Recipe courtesy of Eggland's Best.
View Recipe:format(webp)/https://www.thedailymeal.com/sites/default/files/recipe/2021/shutterstock_1076103086.jpg "Polish Sweet Cabbage recipe - The Daily Meal")
This comforting recipe is straightforward and not difficult to make. Make it a day ahead if possible, as the dish improves in flavor when reheated. It's tasty on its own but also very delicious served over buttered noodles or potato dumplings. —Julie Rothman, The Baltimore SunThis recipe is by Jeanette Lehman of Glen Burnie, Maryland, and was originally published in The Baltimore Sun.
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Growing up in New York, you co-opt quintessential dishes from the city's other immigrants. I'm Italian-American, but I have legacy recipes for chopped liver and corned beef and cabbage. My mother makes corned beef and cabbage the way she saw it made while growing up in Queens. It's easy and straightforward with, as she says, "just one secret." Garlic. She makes cuts all over the corned beef and inserts slivers of fresh garlic — it pumps up the flavor.
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Corned beef and cabbage is a festive dish that is often associated with Saint Patrick’s Day. Make a little extra and use the leftovers for Reuben sandwiches or corned beef and hash.
Click here to see How to Make the Ultimate Corned Beef and Cabbage
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Wolfgang Puck jazzes up sauerkraut by using red cabbage, and the addition of some Granny Smith apples, ginger powder, and a whole cinnamon stick turns the volume up to 11. Jawohl!Click here to see the Oktoberfest: Beer, Brats, and 'Brezels story.
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This easy recipe for fried cabbage, also known as fried kraut, comes from my family's recipe book, Guten Appetit. This is a versatile side dish that can go with just about anything, from hearty paprika-packed sausages to a light lemon chicken.
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If you're looking for a quick way to drop lbs., odds are you've heard of the cabbage soup diet, a crash diet that is meant to help you lose up to 10 pounds in one week. It's not a particularly advisable way to eat, but as it stands, a cabbage soup can be a budget-friendly, warming thing to eat as a healthy side with a salad or sandwich. Here, The Chicago Tribune's Pat Dailey takes the classic diet soup and jazzes it up with three internationally-inspired variations for more flavor.This recipe by Pat Dailey originally appeared in The Chicago Tribune.
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