From cabbage rolls to coleslaw, cabbage has been around for over 4,000 years. Green and red cabbage tend to be the most popular in the west while chinese or napa cabbage is quote popular in the east. Cultivation of cabbage has brought us Brussels sprouts, cauliflower and broccoli.
Easy crock pot pork chops, slow cooked and smothered with apples and cabbage. A German-style slow cooker pork chop recipe.
A savory hamburger soup made with cabbage, celery and tomato paste that is bound to be one of your favorite crockpot recipes.
An authentic American creamy coleslaw that doesn't turn watery the next day, with a refreshing hint of lemon.
If you're looking for something new, try this succulent dish that will make you glad you have a crockpot in your kitchen.
Creamy, spicy, slightly sweet and sour peanut sauce makes this scrumptious Asian-style cabbage salad. The salad can be made one day in advance, simply wrap it up and refrigerate overnight. Next day it will be even more delicious.
This recipe is my glorified version of a Polish "kapusta," made hearty with the addition of country-style pork ribs, mushroooms and bacon. Traditionally, it is served with "kluski (potato dumplings)" or egg noodles and rye bread.
A simple, but tantalizing crockpot dish that will have you licking your lips when you're just watching it cook!
A sweet and sour dressing tossed with the shredded cabbage and chunks of apples. Refreshing, light and very tasty. A great make-ahead side.
A simple and delicious dish for your crockpot that you can let simmer all day to bring out the flavors.
A tastier variation of the traditional Polish version
An easy slow cooker version of corned beef.
Everybody likes change, so why not try to make these tasty cabbage rolls in your crockpot!
If you're a fan of cabbage you will love this succulent dish that will make your crockpot and your tummy feel special.
Booya or booyah is popular the twin cities of Minneapolis and St. Paul in Minnesota, and in Northeast Wisconsin. The dish is said to have originally consisted of mostly turtle meat and cabbage, although such things as chicken and oxtails and rutabagas and potatoes have always had a prominent role. The term seems to have first appeared in print in the 1880s.
Delicious Irish meal!
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