Moms Cabbage Salad Recipes

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MOM'S CABBAGE SOUP



Mom's Cabbage Soup image

On rainy days, I often want comfort food-something to warm my belly and my soul! This very easy cabbage soup recipe is something my mother would make for me on days just like this. Her version has a ham hock, but you can use kielbasa instead, or go no-meat, the way I did.

Provided by Food Network

Categories     main-dish

Time 55m

Yield 6 to 8 servings

Number Of Ingredients 17

2 tablespoons olive oil
1 large onion, chopped
4 stalks celery, chopped
1 cup chopped carrots (from 4 medium carrots, peeled)
2 cloves garlic, minced
Kosher salt and freshly ground pepper
Crushed red pepper flakes
Handful fresh cherry tomatoes, halved (about 10 small cherry tomatoes)
One 28-ounce can diced tomatoes
64 ounces vegetable stock (2 quarts) (8 cups), plus more if desired
1 medium head cabbage, cored and chopped (about 1 3/4 pounds)
One 15-ounce can cannellini beans, drained and rinsed
1/2 cup chopped fresh flat-leaf parsley
1 loaf your favorite French bread, sliced on the diagonal
Olive oil, for brushing and drizzling
Minced garlic, for topping (optional)
Flaky or crystal sea salt, for sprinkling

Steps:

  • For the soup: Heat the olive oil in a stockpot over medium heat. Add the onion, celery, carrots and garlic and cook, stirring often, until the onions are translucent (not browned), about 8 minutes. Add salt, black pepper and crushed red pepper flakes to your desired preference. Then stir in the fresh tomatoes, canned tomatoes and vegetable stock and bring the entire mixture to a boil.
  • Once boiling, stir in the cabbage and beans and keep it simmering, stirring occasionally, until the cabbage is tender, 35 to 40 minutes. Add more stock or water if you prefer more liquid and taste and season with more salt and pepper, if necessary. When finished, sprinkle over and stir in the parsley for color and flavor.
  • Ladle the soup into bowls and serve with crostini or garlic bread, if desired.
  • For the crostini: Preheat your oven to 350 degrees F.
  • Place the bread slices on a baking sheet. Brush the tops with olive oil. You can also smear minced garlic over the top, if desired.
  • Bake until crunchy and golden brown, 15 to 20 minutes. Take the crostini out of the oven, drizzle the tops with olive oil and sprinkle sea salt over the top.

FAVORITE CABBAGE SALAD



Favorite Cabbage Salad image

This cabbage salad really has been a favorite for decades. It is easy to make and travels well for potluck suppers. -Edna Culbertson, Jenison, Michigan

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 10m

Yield 6 servings.

Number Of Ingredients 8

1 small head cabbage, shredded
1/2 cup chopped green pepper
1/2 cup chopped onion
3 tablespoons mayonnaise
2 tablespoons white vinegar
1 tablespoon sugar
1/4 teaspoon salt
4 bacon strips, cooked and crumbled

Steps:

  • In a large bowl, combine cabbage, green pepper and onion. In a small bowl, combine mayonnaise, vinegar, sugar and salt. Pour over cabbage mixture and toss to coat. Cover and refrigerate at least 4 hours. Stir in bacon just before serving.

Nutrition Facts : Calories 90 calories, Fat 6g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 169mg sodium, Carbohydrate 8g carbohydrate (5g sugars, Fiber 2g fiber), Protein 2g protein.

MOM'S PURPLE CABBAGE SALAD



Mom's Purple Cabbage Salad image

Got this from my Mom in 1989. I suspect she got it out of a magazine (BHG?) or the newspaper.... We've been eating it regularly since. Be sure to make it up a day ahead so the flavors mix well. This recipe makes enough for a small army so this is a good one to take to a pot luck or (large) family picnic etc. If the salad is kept in the fridge it lasts 4 - 5 days if tightly covered. (BTW - we've used Hellmans, Hellman's light, Miracle Whip and MW light for the salad dressing. It is truly best with the full fat Hellman's...)

Provided by Gidget265

Categories     Cauliflower

Time 45m

Yield 15-20 serving(s)

Number Of Ingredients 11

1 head purple cabbage, shredded (knife or food processor)
1 head cauliflower, cut up into bitesize
1 large bunch broccoli, cut up into bitesize
1 large onion, diced
1 (16 ounce) package frozen peas, thawed
1 lb bacon, fried and crumbled
2 cups Hellmann's mayonnaise
1/3 cup parmesan cheese
1/2 cup sugar
1/2 teaspoon salt
1/2 teaspoon pepper

Steps:

  • Fry, drain and crumble the bacon.
  • Get out the biggest bowl you have in the house.
  • Chop or shred the cabbage, cauliflower, broccoli and onion. Mix in the veggies (incl peas) and the bacon. Set salad aside.
  • Mix the dressing by combining the mayo, cheese, sugar, S&P.
  • Toss the salad with the dressing the night before your event. Shake up the salad once or twice to make sure the dressing mixes.

Nutrition Facts : Calories 364.6, Fat 25.1, SaturatedFat 6.5, Cholesterol 30.7, Sodium 660.5, Carbohydrate 28.5, Fiber 4.6, Sugar 14.5, Protein 9

MOM'S POLISH STEWED CABBAGE



Mom's Polish Stewed Cabbage image

My mother often served a delicious Polish dish made with cabbage. We always topped ours with a dollop of sour cream and sometimes served this over mashed potatoes. You can make this just using the cabbage, but I add kielbasa or smoked turkey for additional flavour. Delicious.

Provided by pretzeld

Categories     World Cuisine Recipes     European     Eastern European     Polish

Time 1h20m

Yield 8

Number Of Ingredients 11

2 tablespoons olive oil
2 onions, chopped
1 clove garlic, or more to taste, minced
1 medium head cabbage, cut into squares
1 teaspoon white vinegar
1 teaspoon caraway seeds
1 teaspoon white sugar
1 pound kielbasa sausage, cut into chunks
1 (14.5 ounce) can stewed tomatoes (with garlic and olive oil)
¼ cup salsa
salt and ground black pepper to taste

Steps:

  • Heat olive oil in a Dutch oven over medium heat. Cook and stir onions and garlic in hot oil until onion is translucent, 3 to 5 minutes.
  • Stir cabbage, vinegar, caraway seeds, and sugar with the onion mixture; bring to a simmer and cook until the cabbage is softened, about 15 minutes.
  • Stir sausage, tomatoes, and salsa with the cabbage mixture; season with salt and pepper. Place a cover on the Dutch oven and cook until cabbage is completely tender, 45 to 60 minutes.

Nutrition Facts : Calories 273.1 calories, Carbohydrate 17.4 g, Cholesterol 37.5 mg, Fat 19.2 g, Fiber 4.5 g, Protein 9.7 g, SaturatedFat 5.8 g, Sodium 716 mg, Sugar 9 g

LAHANOSALATA (GREEK CABBAGE SALAD)



Lahanosalata (Greek Cabbage Salad) image

Simplicity at its best, this cabbage salad is a mainstay in Greek homes, especially in winter. The crunchy shredded cabbage takes center stage and I prefer to mix in some carrot, too, though this is optional.

Provided by Diana Moutsopoulos

Time 10m

Yield 6

Number Of Ingredients 5

4 cups shredded white cabbage
1 cup finely shredded carrot
4 tablespoons olive oil
3 tablespoons red wine vinegar
salt and freshly ground black pepper to taste

Steps:

  • Combine cabbage, carrots, olive oil, red wine vinegar, salt, and pepper in a bowl; toss well. Serve straightaway or chill until ready to serve.

Nutrition Facts : Calories 105.3 calories, Carbohydrate 6 g, Fat 9.1 g, Fiber 2.1 g, Protein 1 g, SaturatedFat 1.3 g, Sodium 25.6 mg, Sugar 2.9 g

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