Cabbagesaladcups Recipes

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10 CABBAGE SALADS WITH PLENTY OF CRUNCH



10 Cabbage Salads With Plenty of Crunch image

Try these cabbage salad recipes when you want a fresh, crunchy, healthy side dish! From coleslaw to Asian, Mediterranean, and Mexican versions, these simple salads are sure to be regulars in your rotation.

Provided by insanelygood

Categories     Recipe Roundup

Number Of Ingredients 10

Everyday Cabbage Salad
Asian Cabbage Salad
Mediterranean Cabbage Salad
Sesame Lime Cabbage Salad
KFC Coleslaw
Indian Cabbage Salad
Apple Cabbage Salad With Walnuts and Gorgonzola
Simple White Cabbage Salad
Spicy Mexican Coleslaw
Thai Cabbage Salad

Steps:

  • Select your favorite recipe.
  • Organize all the required ingredients.
  • Prep a cabbage salad in 30 minutes or less!

Nutrition Facts :

STUFFED CABBAGE CUPS



Stuffed Cabbage Cups image

This fresh and faster take on classic steamed cabbage rolls takes half the time but does not sacrifice on flavor. It's also a cinch to prepare, with no fussy filling and rolling each cabbage leaf before cooking. Instead, the sauteed filling is simply scooped into boiled cabbage leaves and topped with a creamy tomato sauce before serving. It's a meaty, hearty and completely satisfying meal for a busy weeknight.

Provided by Food Network Kitchen

Categories     main-dish

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 19

1 tablespoon extra-virgin olive oil
1 small yellow onion, diced
2 cloves garlic, minced
Kosher salt and freshly ground black pepper
One 28-ounce can crushed tomatoes
2 tablespoons light brown sugar
1 teaspoon Worcestershire sauce
1/4 cup sour cream
8 Savoy cabbage leaves
1 tablespoon extra-virgin olive oil
1 medium yellow onion, diced
1 clove garlic, minced
1 small green bell pepper, diced
1 stalk celery, diced
1 teaspoon paprika
4 ounces ground beef
4 ounces ground pork
1 cup cooked rice (any kind)
1/2 cup fresh parsley, chopped

Steps:

  • Bring a large pot of salted water to a boil.
  • For the sauce: Heat the olive oil in a medium saucepan over medium-high heat. Add the onion and cook until translucent, stirring occasionally, about 5 minutes. Add the garlic, 1 teaspoon salt and a few grinds of black pepper and cook, stirring, until fragrant, about 1 minute. Add the crushed tomatoes, brown sugar and Worcestershire and bring to a boil. Reduce heat to low and simmer until thickened, about 15 minutes.
  • For the cabbage cups: Meanwhile, add the cabbage leaves to the pot of boiling salted water and cook until softened, about 2 minutes. Remove with tongs and place in a colander. Rinse under cold water, then drain and pat dry.
  • Heat the olive oil in a large saute pan over medium-high heat. Add the onion, garlic, green pepper, celery and 1 teaspoon salt and cook, stirring occasionally, until softened, 4 to 5 minutes. Sprinkle with the paprika and cook, stirring, until fragrant, about 1 minute. Add the beef and pork and cook, stirring and breaking it apart with a wooden spoon, until no longer pink, about 7 minutes. Add the cooked rice and stir to combine and warm through, about 2 minutes. Stir in the parsley.
  • Finish the sauce by stirring in the sour cream until fully incorporated. To serve, divide the beef mixture among the cabbage leaves and top each with some sauce.

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