Bell Pepper Cabbage Salad Recipes

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CABBAGE SALAD



Cabbage Salad image

Cabbage Salad is a versatile side dish made with crunchy cabbage, bell pepper, onion, herbs and a sweet and tangy vinegar based dressing.

Provided by Kristin Maxwell

Categories     Salad     Side Dish

Time P1DT20m

Number Of Ingredients 10

8 cups shredded green cabbage (one medium head)
1 cup diced white onion (about 1 small)
1 small green pepper (seeded and diced)
2 tablespoons fresh chopped flat-leaf parsley (plus some for garnish)
1 cup white vinegar
½ cup granulated sugar
½ cup canola oil
1 teaspoon yellow mustard
1 teaspoon celery salt (can substitute regular salt)
¼ teaspoon pepper

Steps:

  • Mix vegetables with ½ cup sugar. Let stand while making dressing.
  • Measure dressing into a saucepan and bring to a boil over medium heat. Boil 3 minutes and pour over cabbage while hot.
  • Cover bowl and refrigerate 24 hours before serving.
  • Garnish with more fresh parsley.

Nutrition Facts : Calories 207 kcal, Carbohydrate 19 g, Protein 1 g, Fat 14 g, SaturatedFat 1 g, Sodium 313 mg, Fiber 2 g, Sugar 16 g, ServingSize 1 serving

BELL PEPPER SALAD



Bell Pepper Salad image

Provided by Food Network Kitchen

Categories     side-dish

Time 15m

Number Of Ingredients 0

Steps:

  • Saute 2 smashed garlic cloves and 1/2 teaspoon caraway seeds in a skillet with olive oil over medium-high heat, 30 seconds. Add 3 sliced red, yellow and/or orange bell peppers and cook until just warmed through. Toss with the juice of 1/2 lemon, some chopped parsley, and salt and pepper.

GRANDMA'S PEPPER SLAW



Grandma's Pepper Slaw image

This is my grandmother's recipe for sweet and sour cabbage slaw that couldn't be simpler to make! My family loves it as a side dish for grilled burgers and hot dogs, but it works equally well in winter time with roast pork, or beef.

Provided by Carol Reese Hardbarger

Categories     Salad     Coleslaw Recipes     No Mayo

Time 1h30m

Yield 32

Number Of Ingredients 6

1 medium head green cabbage, shredded
2 green bell peppers, diced
salt to taste
1 cup vinegar
1 ½ cups sugar
2 tablespoons celery seed

Steps:

  • Toss the cabbage and bell pepper together in a large bowl. Season the mixture liberally with salt; stir. Allow to sit 45 minutes; drain and return to the bowl.
  • Bring the vinegar and sugar to a boil together in a saucepan. Immediately remove from heat and stir into the cabbage mixture. Add the celery seed; mix thoroughly. Chill completely before serving.

Nutrition Facts : Calories 46.6 calories, Carbohydrate 11.5 g, Fat 0.1 g, Fiber 0.9 g, Protein 0.5 g, Sodium 6 mg, Sugar 10.5 g

WILTED RED CABBAGE AND BELL PEPPER SLAW



Wilted Red Cabbage and Bell Pepper Slaw image

Categories     Salad     Pepper     Vegetable     Side     Sauté     Vegetarian     Quick & Easy     Dinner     Summer     Chill     Cabbage     Gourmet     Vegan     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 4

Number Of Ingredients 9

1/2 cup distilled white vinegar
1/2 cup water
1/4 cup sugar
3/4 teaspoon salt
1/2 teaspoon Dijon mustard
3 tablespoons olive oil
1 tablespoon mustard seeds
1/2 head red cabbage, shredded (about 3 cups)
2 red or yellow bell peppers, cut into 1-inch julienne strips

Steps:

  • In a saucepan bring vinegar and water to a boil with sugar, salt, and mustard and simmer, stirring occasionally, 3 minutes.
  • In a large heavy skillet heat oil over moderately high heat until hot but not smoking. Add mustard seeds and sauté until they begin to pop. Stir in cabbage and sauté, stirring, 1 minute. Add vinegar mixture and simmer vegetables 1 minute.
  • Drain vegetables in a large fine sieve set over a saucepan and transfer them to a bowl. Boil liquid over moderately high heat until reduced to about 3 tablespoons and stir into vegetables. Chill slaw, covered, at least 1 hour or overnight.

REAL STUFFED BELL PEPPERS (OR STUFFED CABBAGE)



Real Stuffed Bell Peppers (Or Stuffed Cabbage) image

Another of my grandmother's down home recipes. Has the sweet-sour taste of old Europe. True comfort food to be served with mashed potatoes dunked into the extra sauce and a crisp salad. May also be made in cabbage leaves for a stuffed cabbage recipe; cooking method is the same, but beef is rolled in each cabbage leaf.

Provided by CobraLimes

Categories     One Dish Meal

Time 1h10m

Yield 4-5 serving(s)

Number Of Ingredients 12

1 1/2 lbs raw extra lean ground beef
1 (14 1/2 ounce) can tomato sauce
1 (14 1/2 ounce) can water
1 medium onion, chopped
1 (14 1/2 ounce) can tomato soup
1 teaspoon salt
1/2 cup golden raisin
1/2 cup packed brown sugar
2 teaspoons citric acid or 2 teaspoons lemon juice
1 large peeled apple, sliced
4 ginger snaps (cookies)
4 -5 medium green bell peppers, slice top off and seed and clean, reserving the tops

Steps:

  • In a large saucepan (large enough to accomodate the peppers standing upright) bring tomato sauce, water, onion, and tomato soup to a boil.
  • Add all other ingredients except beef and continue to simmer.
  • Stuff peppers with beef and add to pan.
  • Place tops of peppers slightly askew on each stuffed pepper.
  • Sauce should come about 3/4 of the way up each pepper or you can add a bit more water.
  • Cover pan and simmer for about 1 hour, basting occasionally with sauce, or until meat is cooked through.
  • Seasoning can be corrected by adding more brown sugar or sour salt to taste.

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