Cabbage/12 recipes

An easy to make coleslaw with south Asian flavors and a bit of a kick.

Sweet-And-Sour Red Cabbage recipe

Colorful, healthy, and delicious!

Recipe yields 12 scones. Find more recipes on TheNibble.com.

we didn't use up the whole filling from Greek croustade, then we used the leftover filling and made some phyllo muffins, they came out so cute, delicate and delicious. Being creative!

An easy, cost-effective succulent and scrumptious meal that is perfect to make when late to prepare dinner.

Peanut butter makes a creamy, nutty yet tasty dressing that works deliciously well with this coleslaw.

Warm applesauce is a delicious filling for these nutty 12-grain crepes and also packed with goodness.

This hearty soup is not only good for you, but also packed with deliciousness. It will certainly help you shed off a few pounds with lots of goodness.

Fresh vegetables, seasoned with garlic, salt, sesame oil, olive oil and a touch of freshly squeezed lemon juice. Refreshing and crunchy!

Within about 10 minutes, this Mexican coleslaw is ready to go. Refreshing, light, tasty and packed with goodness.

Authentic homemade Irish Corned Beef and Cabbage with parsnips, carrots and potatoes.

A Northern Italian variation on pasta. Cabbage with pasta makes this dish more filling and is dressed with a light white wine sauce. Quick and easy to prepare.

"Kohlrouladen" used to be a staple on the menu for regular people in Germany during winter time. The relatively long preparation and cooking time pays out, because it can be easily reheated over a couple of days and gets even better and tastier then. Fried potatoes complete the picture, but you can cook the potatoes also in the pot with the sauce, if there is space left. This recipe can be varied in many ways, be it the stuffing (ground meat here), or the sauce. The recipe is as traditional as it can be; the ingredients are adjusted to availability in North America (like Savoy cabbage in lieu of "Weisskohl", bacon to replace "Speckwuerfel"). For sure the ground meat can vary depending on preferences or diets - I bet quite often in the "good old times " regular people did not exactly know what's in the ground meat they got from the butcher - at least it was some meat, for most of the families only once a week.