Recipes With Cabbage | Taste of Home

Chickpea Salad Wrap with Chili-Garlic Dressing

Taste of Home Editorial Team — Thu, 08 Jan 2026 22:16:44 +0000

Ingredients

1/4 cup mayonnaise
3 tablespoons fresh lime juice
3 tablespoons soy sauce
4 teaspoons sugar
1 garlic clove, minced
1 small red chili pepper, seeded and minced
1 can (16 ounces) garbanzo beans or chickpeas, rinsed and drained
2 cups thinly sliced cabbage
2 cups fresh arugula or spring mix salad greens
1-1/2 cups thinly sliced cucumber
1/2 cup french-fried onions
1/4 cup thinly sliced red onion
1/3 cup fresh cilantro leaves
1/3 cup fresh mint leaves
3 radishes, thinly sliced
1/3 cup fresh basil leaves
4 flour tortillas (12 inches)

Directions

Place the first six ingredients in a large bowl and whisk to combine. Add the next ten ingredients; toss until well coated.
Divide mixture across center of each tortilla. Fold bottom and sides of tortilla over filling and roll up.

Nutrition Facts

1 wrap: 502 calories, 21g fat (4g saturated fat), 5mg cholesterol, 1577mg sodium, 67g carbohydrate (10g sugars, 12g fiber), 14g protein.

Crispy Rice Salad

Suzanne Podhaizer — Wed, 03 Sep 2025 13:06:52 +0000

Ingredients

4 cups cooked long grain rice, cooled
2 tablespoons canola oil
1 teaspoon salt
DRESSING:
3 tablespoons tahini
2 tablespoons toasted sesame oil
2 tablespoons canola oil
2 tablespoons rice wine vinegar
1 tablespoon reduced-sodium soy sauce or gluten-free reduced-sodium tamari soy sauce
1 tablespoon water
2 teaspoons mirin (sweet rice wine) or honey
2 garlic cloves, thinly sliced
Fresh gingerroot, optional
VEGGIES:
4 cups shredded red or green cabbage
3 green onions, thinly sliced
2 cups shredded carrots
2 cups chopped cucumber
1 cup frozen shelled edamame, thawed
Sliced green onion, sesame seeds, chili crisp or shichimi togarashi seasoning, to garnish

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Directions

To make the rice, preheat oven to 400°. Line a 15x10x1-in. sheet pan with parchment paper. In a large bowl, combine rice, oil and salt. Spread on prepared baking sheet in an even layer. Bake 15 minutes; flip rice with a spatula. Bake another 15 minutes or until lightly golden brown around the edges. Let cool.
Meanwhile, to make the dressing, combine tahini, oils, rice wine vinegar, soy sauce, water, mirin, garlic and ginger, if desired, in a high-speed blender; pulse until well-blended.
To make the salad, in a large bowl, toss together cooled rice, veggies and dressing. Serve with desired garnishes.

Nutrition Facts

1 serving: 584 calories, 31g fat (3g saturated fat), 0 cholesterol, 915mg sodium, 65g carbohydrate (8g sugars, 7g fiber), 13g protein.

Stuffed Ham

Val Goodrich — Fri, 13 Jun 2025 13:00:55 +0000

Ingredients

1 large fresh or corned ham (8 to 12 pounds), bone removed
3 cups finely chopped fresh kale
3 cups finely chopped cabbage
3 cups finely chopped onion
2 tablespoons kosher salt
1 tablespoon celery seed
1 tablespoon mustard seed
1 teaspoon crushed red pepper flakes
1 teaspoon coarsely ground pepper

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Directions

Using a sharp knife, remove any fat on the outside of the ham. Lay ham flat, make 4 to 6 half moon slits into the deepest parks of the ham, about 2-in. deep. Set aside.
In a large bowl, combine the remaining ingredients. Stuff mixture into ham, filling all gaps. Place any remaining filling in the center of the ham. Place the stuffed ham on a double thickness of cheesecloth; bring up corners of cloth and tie tightly with kitchen string.
Fill a large stock pot with enough water to cover the ham; bring to a boil. Add ham to pot. Reduce heat; cover and simmer until internal temperature reaches 145°, about 3-4 hours.
Remove from pot; let cool to room temperature. Remove and discard cheesecloth. Slice ham; serve.

Nutrition Facts

1 serving: 419 calories, 14g fat (4g saturated fat), 185mg cholesterol, 4928mg sodium, 8g carbohydrate (3g sugars, 2g fiber), 68g protein.

Runzas

Susan Bronson — Thu, 17 Apr 2025 05:57:56 +0000

Ingredients

1 package (48 ounces) frozen Texas-size white dinner rolls
2 tablespoons butter
1-1/2 pounds ground beef
1 cup chopped onion
3 tablespoons beef bouillon granules
1 bag (14 ounces) coleslaw mix

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Directions

Place rolls on parchment-lined baking sheets; cover with plastic wrap coated with cooking spray; let rise until doubled.
Preheat oven to 350°. In a large skillet, heat butter over medium heat. Cook beef and onion over medium heat, crumbling beef, until meat is no longer pink. Add beef granules and cabbage mix. Cook 5 minutes longer until cabbage is tender. Strain; cool completely.
On a lightly floured surface, roll each dinner roll into a 5-in. oval. Place about 1/4 cup of meat mixture in the center. Fold dough over filling, pressing edges to seal. Place seam side down on greased baking sheets. Repeat with remaining rolls and meat mixture.
Place on a greased baking sheet. Prick tops with a fork. Bake until golden brown, 20-23 minutes.

Nutrition Facts

1 roll: 327 calories, 10g fat (3g saturated fat), 30mg cholesterol, 753mg sodium, 45g carbohydrate (6g sugars, 2g fiber), 14g protein.

Red Cabbage Salad

Sharon Lehman, RDN — Fri, 11 Apr 2025 19:33:09 +0000

Ingredients

DRESSING:
1/4 cup cider vinegar
1-1/2 tablespoons Dijon mustard
1-1/2 tablespoons honey
1 garlic clove, minced
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon onion powder
1/3 cup olive oil
SALAD:
1 medium head red cabbage, shredded (about 8 cups)
1 medium apple, shredded
1 medium carrot, shredded
1/2 cup chopped pecans

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Directions

In a large bowl, whisk together vinegar, mustard, honey, garlic, salt, pepper and onion powder. Whisk in olive oil until emulsified. Stir in cabbage, apple, carrot and pecans. Cover; refrigerate until ready to serve.

Nutrition Facts

3/4 cup: 126 calories, 9g fat (1g saturated fat), 0 cholesterol, 166mg sodium, 10g carbohydrate (7g sugars, 2g fiber), 2g protein.

Scottish Rumbledethumps

Suzanne Podhaizer — Mon, 14 Apr 2025 20:52:26 +0000

Ingredients

8 medium Yukon Gold potatoes, chopped (about 2-1/2 pounds)
1-1/2 teaspoons salt, divided
1 tablespoon canola oil
1 large onion, chopped
1 pound napa cabbage, thinly sliced
1 pinch pepper
2 teaspoons white wine vinegar
4 tablespoons unsalted butter
1/2 cup whole milk
1-1/2 tablespoons Dijon mustard
4 ounces sharp cheddar cheese, grated

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Directions

Preheat oven to 425°.
Place potatoes in a large saucepan; add cold water to cover. Stir in 1/2 teaspoon salt. Bring to a boil over medium-high heat; cook until soft enough to mash, about 15 minutes. Strain; set aside.
Meanwhile, heat oil in a large skillet over medium heat. Add onion; cook, stirring occasionally, until lightly browned, 4-5 minutes. Add in cabbage, remaining 1 teaspoon salt and pepper; continue cooking until cabbage has wilted, 4-5 minutes. Add vinegar; stir, scraping up the browned bits from the bottom of the pan, until mostly dissolved. Remove from the heat.
In a large bowl, combine cooked potatoes, butter, milk and mustard; mash. Add cabbage and onion mixture; stir to combine. Transfer mixture to a lightly greased 13x9-in. baking dish. Sprinkle the top with grated cheese. Bake 15 minutes or until the cheese is bubbly and lightly browned. Serve hot.

Nutrition Facts

1 serving: 354 calories, 13g fat (7g saturated fat), 31mg cholesterol, 675mg sodium, 49g carbohydrate (6g sugars, 5g fiber), 10g protein.

Melting Cabbage

Suzanne Podhaizer — Tue, 08 Apr 2025 05:56:05 +0000

Ingredients

1 medium head green cabbage (about 2 pounds)
3 tablespoons olive oil, divided
1 medium onion, chopped
1-1/2 cups chicken stock
1-1/2 teaspoons salt, divided
1 tablespoon plus 2 teaspoons Dijon mustard
1 teaspoon ground coriander
1/2 teaspoon caraway seeds
1/4 teaspoon pepper
1/4 teaspoon ground nutmeg
4 garlic cloves, grated or minced
Grated Parmesan cheese, for garnish

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Directions

Preheat oven to 375°.
Trim cabbage of loose leaves; cut in half. Slice each half into four equal-sized wedges.
In a large, heavy-bottomed, oven-safe skillet, heat 1 tablespoon oil over medium heat. Sear 4 cabbage wedges until browned on one side, about 4 minutes. Flip; sear another 4 minutes on the second side. Remove to a large plate or cookie sheet. Repeat with 1 tablespoon oil and remaining 4 cabbage wedges. Set aside.
Wipe skillet dry. Add remaining 1 tablespoon oil; heat to medium. Add onion; cook, stirring regularly, until lightly browned, about 3-4 minutes. Add chicken stock, Dijon mustard, 1 teaspoon salt, coriander, caraway, pepper, nutmeg and garlic. Bring to a simmer; cook 3-4 minutes. Transfer sauce to a large heat-safe bowl.
Add seared cabbage wedges back to the skillet in a single layer. Sprinkle with the remaining ½ teaspoon of salt. Pour the sauce evenly over the wedges. Cover; bake 30 minutes. Uncover; flip cabbage wedges and cook until the cabbage is easy to pierce with a fork, another 10-15 minutes. Sprinkle with Parmesan cheese. Return to the oven; bake until the cheese is melted, 2-3 minutes. Serve hot.

Nutrition Facts

1 serving: 89 calories, 5g fat (1g saturated fat), 0 cholesterol, 635mg sodium, 9g carbohydrate (4g sugars, 3g fiber), 3g protein.

Braised Cabbage

Sharon Lehman, RDN — Wed, 02 Apr 2025 03:32:39 +0000

Ingredients

2 tablespoons olive oil or butter
1/2 medium head cabbage (about 5 cups), chopped
1/2 medium onion, chopped
2 medium carrots, chopped
1 cup reduced-sodium chicken broth
1 tablespoon cider vinegar
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon sugar
1/8 to 1/4 teaspoon crushed red pepper flakes
1/4 teaspoon caraway seeds, optional

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Directions

Heat oil in a Dutch oven over medium heat. Add cabbage, onion and carrots; cook 4-5 minutes or until slightly soft. Stir in chicken broth, vinegar, salt and pepper; bring to a simmer.
Cover; reduce heat to medium-low. Simmer until tender, 20-25 minutes. Stir in sugar, red pepper flakes and if desired, caraway seeds.

Nutrition Facts

3/4 cup: 116 calories, 7g fat (1g saturated fat), 0 cholesterol, 775mg sodium, 12g carbohydrate (7g sugars, 4g fiber), 3g protein.

Boiled Cabbage

Susan Bronson — Mon, 31 Mar 2025 05:55:42 +0000

Ingredients

1 medium head cabbage, cut into wedges
6 cups reduced-sodium chicken broth or water
1/4 cup butter
2 teaspoons salt
1 teaspoon coarsely ground pepper

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Directions

Place cabbage wedges in a Dutch oven; cover with chicken broth or water. Bring to a boil over high heat. Cover; reduce to a simmer over medium-low heat. Cook 15-20 minutes or until cabbage is tender. Drain. Add butter to the pot; season with salt and pepper. Toss until butter melts and coats cabbage.

Nutrition Facts

3/4 cup: 53 calories, 4g fat (2g saturated fat), 10mg cholesterol, 437mg sodium, 5g carbohydrate (2g sugars, 2g fiber), 1g protein.

Swamp Cabbage

Suzanne Podhaizer — Sun, 13 Apr 2025 05:57:03 +0000

Ingredients

6 thick-sliced bacon strips, chopped
6 ounces smoked sausage, chopped
1 medium onion, chopped
1 medium green pepper, chopped
2 celery rib, chopped
1 medium head cabbage, chopped
1-1/4 teaspoons salt
3/4 teaspoon paprika
3/4 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon pepper
1 can (14.1 ounces) hearts of palm, drained, roughly chopped
1 can (14-1/2 ounces) diced tomatoes
1/2 cup reduced-sodium chicken broth

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Directions

Heat a Dutch oven or large saucepot over medium heat. Add bacon and smoked sausage; cook until bacon is crisp, 6-8 minutes. Add onion, bell pepper and celery; cook until tender, 4-5 minutes. Add cabbage, salt, paprika, garlic powder, onion powder and pepper; cook until cabbage starts to wilt, 2-3 minutes. Add hearts of palm, diced tomatoes and broth; bring to a simmer. Cover; cook until cabbage is tender, 10-15 minutes longer.

Nutrition Facts

3/4 cup: 141 calories, 10g fat (4g saturated fat), 19mg cholesterol, 614mg sodium, 9g carbohydrate (5g sugars, 3g fiber), 6g protein.

Shrimp Tacos

Julie Laing — Tue, 04 Feb 2025 06:51:01 +0000

Ingredients

1 teaspoon chili powder
1 teaspoon smoked paprika
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon pepper
1/4 teaspoon cayenne pepper
1 pound uncooked shrimp (16-20 per pound), peeled and deveined
1 tablespoon olive oil
8 corn tortillas (6 inches), toasted
1 cup shredded cabbage
1/4 cup fresh cilantro leaves
Optional: Lime wedges, salsa, sliced avocado, sliced red onion and jalapeno sauce, optional

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Directions

In a small bowl, combine first seven ingredients. Season shrimp with spice mixture.
In a large skillet, heat oil over medium-high heat. Place shrimp in hot skillet; cook 2-3 minutes or until shrimp are lightly browned on the bottom; flip. Cook another 1-2 minutes or until shrimp start to curl.
Divide shrimp amongst tortillas; top with cabbage, cilantro, and other toppings, as desired.

Nutrition Facts

2 tacos: 242 calories, 7g fat (1g saturated fat), 138mg cholesterol, 475mg sodium, 25g carbohydrate (1g sugars, 4g fiber), 22g protein.

Tomato Beef Barley Soup

Taste of Home Editorial Team — Fri, 17 Jan 2025 20:36:53 +0000

Ingredients

1 pound ground beef
1 medium onion, finely chopped
1/2 medium head cabbage, coarsely shredded (about 5 cups)
1 large carrot, chopped
1-1/4 teaspoons salt
1 teaspoon pepper
1 carton (32 ounces) beef broth
2 cans (8 ounces each) roasted garlic tomato sauce
1 can (14-1/2 ounces) diced tomatoes, undrained
2 cups fresh or frozen corn (about 10 ounces), thawed
1/2 cup medium pearl barley

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Directions

In a large skillet, cook and crumble beef with onion over medium-high heat until no longer pink, 5-7 minutes. Using a slotted spoon, transfer beef mixture to a 5-qt. slow cooker.
Stir in cabbage, carrot, salt, pepper, broth, tomato sauce and tomatoes. Cook, covered, on low 6 hours.
Stir in corn and barley; turn up to high and cook until barley is tender, about 1 hour.

Nutrition Facts

1-1/3 cups: 239 calories, 8g fat (3g saturated fat), 35mg cholesterol, 1372mg sodium, 28g carbohydrate (9g sugars, 6g fiber), 16g protein.

Garden Vegetable Beef Soup

Taste of Home Editorial Team — Fri, 17 Jan 2025 20:19:26 +0000

Ingredients

1-1/2 pounds lean ground beef (90% lean)
1 medium onion, chopped
2 garlic cloves, minced
1 package (10 ounces) julienned carrots
2 celery ribs, chopped
1/4 cup tomato paste
1 can (14-1/2 ounces) diced tomatoes, undrained
1-1/2 cups shredded cabbage
1 medium zucchini, coarsely chopped
1 medium red potato (about 5 ounces), finely chopped
1/2 cup fresh or frozen cut green beans
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon pepper
4 cans (14-1/2 ounces each) reduced-sodium beef broth
Grated Parmesan cheese, optional

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Directions

In a 6-qt. stockpot, cook beef, onion and garlic over medium heat 6-8 minutes or until beef is no longer pink, breaking up beef into crumbles; drain. Add carrots and celery; cook and stir until tender, 6-8 minutes. Stir in tomato paste; cook 1 minute longer.
Add tomatoes, cabbage, zucchini, potato, green beans, seasonings and broth; bring to a boil. Reduce heat; simmer, covered, until vegetables are tender, 35-45 minutes. If desired, top each serving with cheese.

Nutrition Facts

1-3/4 cups (calculated without cheese): 207 calories, 7g fat (3g saturated fat), 57mg cholesterol, 621mg sodium, 14g carbohydrate (7g sugars, 3g fiber), 21g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable.

Soup-Bowl Cabbage Rolls

Taste of Home Editorial Team — Fri, 17 Jan 2025 20:13:37 +0000

Ingredients

1 pound lean ground beef (90% lean)
1 garlic clove, minced
1 small head cabbage, chopped
2-1/2 cups water
2/3 cup uncooked long grain rice
1 tablespoon Worcestershire sauce
1 teaspoon onion powder
1 teaspoon dried basil
1/4 teaspoon cayenne pepper
1/4 teaspoon pepper
1 can (28 ounces) crushed tomatoes
1/2 teaspoon salt
Grated Parmesan cheese, optional

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Directions

In a nonstick Dutch oven, cook beef and garlic over medium heat until meat is no longer pink; drain. Stir in next 8 ingredients; bring to a boil. Reduce heat; simmer, covered, until rice is tender, 25-30 minutes. Stir in tomatoes and salt; heat through. If desired, sprinkle with cheese.

Nutrition Facts

2-1/4 cups: 397 calories, 9g fat (4g saturated fat), 56mg cholesterol, 707mg sodium, 51g carbohydrate (6g sugars, 9g fiber), 30g protein.

Sweet-Sour Red Cabbage

Taste of Home Editorial Team — Fri, 17 Jan 2025 19:57:10 +0000

Ingredients

2 tablespoons cider vinegar
1 tablespoon brown sugar
1/4 teaspoon caraway seeds
1/4 teaspoon celery seed
2 cups shredded red cabbage
1/2 cup thinly sliced onion
Salt and pepper to taste

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Directions

In a small bowl, combine vinegar, brown sugar, caraway seeds and celery seed; set aside. Place cabbage and onion in a saucepan; add a small amount of water. Cover and steam until tender, about 15 minutes.
Add vinegar mixture; toss to coat. Season with salt and pepper. Serve warm.

Nutrition Facts

1 serving: 60 calories, 0 fat (0 saturated fat), 0 cholesterol, 12mg sodium, 15g carbohydrate (12g sugars, 2g fiber), 1g protein. Diabetic Exchanges: 1 vegetable, 1/2 starch.

Cabbage Soup

Taste of Home Editorial Team — Fri, 17 Jan 2025 19:55:45 +0000

Ingredients

1 medium head cabbage, chopped
1 cup chopped celery
1 cup chopped onion
8 cups water
1 teaspoon beef bouillon granules
1 tablespoon salt
2 teaspoons pepper
1-1/2 pounds ground beef, browned and drained
2 cans (15 ounces each) tomato sauce
1 tablespoon brown sugar
1/4 cup ketchup

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Directions

In a stockpot, cook the cabbage, celery and onion in water until tender. Add bouillon, salt, pepper, beef and tomato sauce. Bring to a boil; reduce heat and simmer 10 minutes. Stir in brown sugar and ketchup; simmer another 10 minutes to allow flavors to blend.

Nutrition Facts

1 cup: 80 calories, 3g fat (1g saturated fat), 17mg cholesterol, 567mg sodium, 6g carbohydrate (3g sugars, 2g fiber), 7g protein.

Oktoberfest Red Cabbage

Taste of Home Editorial Team — Fri, 17 Jan 2025 19:48:39 +0000

Ingredients

3 tablespoons bacon drippings or canola oil
1 small head red cabbage (about 1-1/2 pounds), shredded
2 medium tart apples, peeled and chopped
1 cup water
1/4 cup sugar
3/4 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon ground cloves
1/4 cup white vinegar

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Directions

In a Dutch oven, heat bacon drippings over medium heat. Add cabbage and apples; cook and stir 2-3 minutes. Stir in water, sugar, salt, pepper and cloves.
Bring to a boil. Reduce heat; simmer, covered, 40-45 minutes or until cabbage is tender, stirring occasionally. Stir in vinegar.

Nutrition Facts

3/4 cup: 146 calories, 7g fat (3g saturated fat), 6mg cholesterol, 331mg sodium, 22g carbohydrate (17g sugars, 3g fiber), 1g protein.

Beef & Rice Stuffed Cabbage Rolls

Taste of Home Editorial Team — Fri, 17 Jan 2025 19:42:43 +0000

Ingredients

12 cabbage leaves
1 cup cooked brown rice
1/4 cup finely chopped onion
1 large egg, lightly beaten
1/4 cup fat-free milk
1/2 teaspoon salt
1/4 teaspoon pepper
1 pound lean ground beef (90% lean)
SAUCE:
1 can (8 ounces) tomato sauce
1 tablespoon brown sugar
1 tablespoon lemon juice
1 teaspoon Worcestershire sauce

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Directions

In batches, cook cabbage in boiling water 3-5 minutes or until crisp-tender. Drain; cool slightly. Trim the thick vein from the bottom of each cabbage leaf, making a V-shaped cut.
In a large bowl, combine rice, onion, egg, milk, salt and pepper. Add beef; mix lightly but thoroughly. Place about 1/4 cup beef mixture on each cabbage leaf. Pull together cut edges of leaf to overlap; fold over filling. Fold in sides and roll up.
Place 6 rolls in a 4- or 5-qt. slow cooker, seam side down. In a bowl, mix sauce ingredients; pour half of the sauce over cabbage rolls. Top with remaining rolls and sauce. Cook, covered, on low 6-8 hours or until a thermometer inserted in beef reads 160° and cabbage is tender.

Nutrition Facts

2 cabbage rolls: 204 calories, 7g fat (3g saturated fat), 83mg cholesterol, 446mg sodium, 16g carbohydrate (5g sugars, 2g fiber), 18g protein. Diabetic Exchanges: 2 lean meat, 1 starch.

Beefy Cabbage Bean Stew

Taste of Home Editorial Team — Fri, 17 Jan 2025 19:39:57 +0000

Ingredients

1/2 pound lean ground beef (90% lean)
3 cups shredded cabbage or angel hair coleslaw mix
1 can (16 ounces) red beans, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (8 ounces) tomato sauce
3/4 cup salsa or picante sauce
1 medium green pepper, chopped
1 small onion, chopped
3 garlic cloves, minced
1 teaspoon ground cumin
1/2 teaspoon pepper
Optional: Shredded cheddar cheese and sliced jalapeno peppers

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Directions

In a large skillet, cook beef over medium heat until no longer pink, 4-6 minutes, breaking into crumbles; drain.
Transfer meat to a 4-qt. slow cooker. Stir in cabbage, beans, tomatoes, tomato sauce, picante sauce, green pepper, onion, garlic, cumin and pepper. Cook, covered, on low 6-8 hours or until cabbage is tender. If desired, top with shredded cheddar cheese and jalapeno peppers.

Nutrition Facts

1 cup: 177 calories, 4g fat (1g saturated fat), 24mg cholesterol, 591mg sodium, 23g carbohydrate (5g sugars, 7g fiber), 13g protein. Diabetic Exchanges: 1 starch, 1 lean meat, 1 vegetable.

Cabbage Roll Skillet

Taste of Home Editorial Team — Fri, 17 Jan 2025 19:35:24 +0000

Ingredients

1 can (28 ounces) whole plum tomatoes, undrained
1 pound extra-lean ground beef (95% lean)
1 large onion, chopped
1 can (8 ounces) tomato sauce
2 tablespoons cider vinegar
1 tablespoon brown sugar
1 teaspoon dried oregano
1 teaspoon dried thyme
1/2 teaspoon pepper
1 small head cabbage, thinly sliced (about 6 cups)
1 medium green pepper, cut into thin strips
4 cups hot cooked brown rice

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Directions

Drain tomatoes, reserving liquid; coarsely chop tomatoes. In a large nonstick skillet, cook beef and onion over medium-high heat 6-8 minutes or until beef is no longer pink, breaking up beef into crumbles. Stir in tomato sauce, vinegar, brown sugar, seasonings, chopped tomatoes and reserved liquid.
Add cabbage and pepper; cook, covered, 6 minutes, stirring occasionally. Cook, uncovered, 6-8 minutes or until cabbage is tender. Serve with rice.

Nutrition Facts

1-1/3 cups with 2/3 cup rice: 332 calories, 5g fat (2g saturated fat), 43mg cholesterol, 439mg sodium, 50g carbohydrate (12g sugars, 9g fiber), 22g protein. Diabetic Exchanges: 3 starch, 3 lean meat.

Hearty Meatless Minestrone

Taste of Home Editorial Team — Fri, 17 Jan 2025 19:31:00 +0000

Ingredients

1 large onion, chopped
3 tablespoons olive oil
2 celery ribs, chopped
2 medium carrots, chopped
1 cup chopped cabbage
1 medium green pepper, chopped
1 medium zucchini, chopped
6 garlic cloves, minced
3-1/2 cups water
2 cans (14-1/2 ounces each) diced tomatoes, undrained
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1 can (15 ounces) tomato puree
1 can (8 ounces) tomato sauce
3 tablespoons dried parsley flakes
2 teaspoons dried basil
2 teaspoons dried oregano
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
1/2 cup small pasta shells
Fresh basil leaves and shaved Parmesan cheese, optional

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Directions

In a Dutch oven, saute onion in oil for 2 minutes. Add the celery, carrots, cabbage, green pepper, zucchini and garlic; saute 3 minutes longer. Stir in the water, tomatoes, beans, tomato puree, tomato sauce and seasonings. Bring to a boil. Reduce heat; cover and simmer for 15 minutes.
Stir in pasta; cook 12-15 minutes longer or until tender. Garnish each serving with basil and cheese if desired.

Nutrition Facts

1-1/2 cups: 191 calories, 6g fat (1g saturated fat), 0 cholesterol, 664mg sodium, 29g carbohydrate (9g sugars, 7g fiber), 6g protein. Diabetic Exchanges: 3 vegetable, 1 starch, 1 fat.

Colcannon Irish Potatoes

Taste of Home Editorial Team — Fri, 17 Jan 2025 19:23:10 +0000

Ingredients

2-1/2 pounds potatoes (about 6 medium), peeled and cut into 1-inch pieces
2 cups chopped cabbage
1 large onion, chopped
1 teaspoon salt
1/4 teaspoon pepper
1/4 cup butter, softened
1 cup 2% milk

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Directions

Place potatoes in a 6-qt. stockpot; add water to cover. Bring to a boil. Reduce heat to medium; cook, covered, until potatoes are almost tender, 8-10 minutes.
Add cabbage and onion; cook, covered, until cabbage is tender, 5-7 minutes. Drain; return to pot. Add salt and pepper; mash to desired consistency, gradually adding butter and milk.

Nutrition Facts

3/4 cup: 129 calories, 5g fat (3g saturated fat), 14mg cholesterol, 290mg sodium, 19g carbohydrate (4g sugars, 2g fiber), 3g protein. Diabetic Exchanges: 1 starch, 1 fat.

Classic Cabbage Rolls

Taste of Home Editorial Team — Fri, 17 Jan 2025 19:18:22 +0000

Ingredients

1 medium head cabbage
1-1/2 cups chopped onion, divided
1 tablespoon butter
2 cans (14-1/2 ounces each) Italian stewed tomatoes
4 garlic cloves, minced
2 tablespoons brown sugar
1-1/2 teaspoons salt, divided
1 cup cooked rice
1/4 cup ketchup
2 tablespoons Worcestershire sauce
1/4 teaspoon pepper
1 pound lean ground beef (90% lean)
1/4 pound bulk Italian sausage
1/2 cup V8 juice, optional

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Directions

In a Dutch oven, cook cabbage in boiling water for 10 minutes or until outer leaves are tender; drain. Rinse in cold water; drain. Remove 8 large outer leaves (refrigerate remaining cabbage for another use); set aside.
In a large saucepan, saute 1 cup onion in butter until tender. Add the tomatoes, garlic, brown sugar and 1/2 teaspoon salt. Simmer for 15 minutes, stirring occasionally.
Meanwhile, in a large bowl, combine the rice, ketchup, Worcestershire sauce, pepper and remaining 1/2 cup onion and 1/4 teaspoon salt. Crumble beef and sausage over mixture and mix well.
Remove thick vein from cabbage leaves for easier rolling. Place about 1/2 cup meat mixture on each leaf; fold in sides. Starting at an unfolded edge, roll up leaf to completely enclose filling. Place seam side down in a skillet. Top with the sauce.
Cover and cook over medium-low heat for 1 hour. Add V8 juice if desired. Reduce heat to low; cook 20 minutes longer or until rolls are heated through and a thermometer inserted in the filling reads 160°.

Nutrition Facts

2 rolls: 499 calories, 21 g fat (8 g saturated fat), 85 mg cholesterol, 1,845 mg sodium, 49 g carbohydrate, 8 g fiber, 32 g protein.

Roasted Cabbage

Risa Lichtman — Thu, 05 Dec 2024 07:02:11 +0000

Ingredients

1 large head cabbage, trimmed and cut into 1-in. thick rounds
3 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon pepper

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Directions

Preheat oven to 425°. Place cabbage on a foil-lined baking sheet. Brush both sides with olive oil. Sprinkle with salt and pepper. Roast until cabbage is tender and browned, 50-60 minutes, flipping halfway. If desired, drizzle with additional olive oil and sprinkle with additional salt & pepper just before serving.

Nutrition Facts

1 cabbage round: 112 calories, 7g fat (1g saturated fat), 0 cholesterol, 234mg sodium, 12g carbohydrate (7g sugars, 5g fiber), 3g protein.

Portuguese Bean Soup

Kathy Adams — Mon, 28 Oct 2024 14:51:40 +0000

Ingredients

1 pound dried kidney beans
1 tablespoon olive oil
1 medium onion, chopped
1 medium carrot, chopped
1/4 cup chopped celery
1 smoked ham hock
1 medium potato, chopped
12 ounces fully cooked Spanish chorizo links or Portuguese sausage, chopped
3 garlic cloves, minced
1 bay leaf
1 teaspoon salt
1/2 teaspoon pepper
4 cups reduced-sodium chicken broth
1 can (32 ounces) whole tomatoes in puree
1/2 cup uncooked elbow macaroni
2 cups chopped cabbage or chopped kale

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Directions

Rinse beans. Place in a large saucepan or Dutch oven; add water to cover by 2 in. Bring to a boil; boil 2 minutes. Remove from heat; let soak, covered, 1 to 4 hours. Drain and rinse beans, discarding liquid.
In the same saucepan, heat oil over medium heat. Add onion, carrot and celery; cook 3-4 minutes or until slightly soft. Add ham hock, soaked beans, potato, sausage, garlic, bay leaf, salt and pepper; cook 2-3 minutes. Stir in broth and tomatoes in puree; crush tomatoes with a wooden spoon. Bring to a simmer. Cook, covered, 25-30 minutes.
Stir in macaroni and cabbage; cook, covered, another 10-15 minutes or until macaroni is cooked and cabbage or kale is wilted. Remove ham hock and bay leaf; discard.

Southern Cabbage

Susan Bronson — Thu, 21 Nov 2024 06:46:01 +0000

Ingredients

4 bacon strips, chopped
1/2 cup chopped onion
1 teaspoon sugar
3/4 teaspoon salt
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon pepper
6 cups chopped cabbage
1/4 cup water

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Directions

Heat large skillet over medium heat. Add bacon; cook until crisp, 7-8 minutes, stirring occasionally. Use a slotted spoon to transfer bacon to a paper towel-lined plate. Reserve 2 tablespoons bacon drippings; discard remaining bacon grease.
Add onion; cook 4-5 minutes or until soft. Stir in sugar, salt, red pepper flakes and pepper.
Add cabbage and water; cook 8-10 minutes or until tender, stirring occasionally. Transfer to a serving dish; top with cooked bacon.

Nutrition Facts

1 cup: 86 calories, 4g fat (1g saturated fat), 7mg cholesterol, 533mg sodium, 11g carbohydrate (6g sugars, 4g fiber), 3g protein.

Sweet and Spicy Chicken with Soba Noodles

Taste of Home Editorial Team — Fri, 09 Aug 2024 18:24:57 +0000

Ingredients

8 ounces uncooked Japanese soba noodles
2 tablespoons Sriracha chili sauce
3 tablespoons soy sauce
1 tablespoon honey
1 teaspoon sesame oil
2 tablespoons canola oil, divided
4 cups shredded cabbage
2 medium carrots, thinly sliced
1 medium sweet red pepper, julienned
1 medium onion, halved and thinly sliced
2 garlic cloves, minced
2 teaspoons minced fresh gingerroot
1 pound boneless skinless chicken breasts, cut into 1-inch cubes

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Directions

Cook noodles according to package directions. In a small bowl, whisk soy sauce, Sriracha, honey and sesame oil.
In a large skillet, heat 1 tablespoon canola oil over medium-high heat. Add cabbage, carrots, red pepper and onion. Cook and stir until vegetables are crisp-tender, 3-5 minutes. Add garlic and ginger; cook and stir 1 minute longer. Remove vegetables to a large bowl.
In same skillet, heat remaining 1 tablespoon canola oil over medium heat. Add chicken; cook and stir until chicken juices run clear, 5-7 minutes. Add vegetable mixture back to skillet. Stir in soy sauce mixture. Drain noodles; add to skillet and toss to coat.

Nutrition Facts

1-1/3 cups: 313 calories, 8g fat (1g saturated fat), 42mg cholesterol, 980mg sodium, 41g carbohydrate (7g sugars, 2g fiber), 23g protein.

Shrimp Chow Mein

Jeannie Chen — Thu, 19 Sep 2024 05:39:17 +0000

Ingredients

3 tablespoons reduced-sodium soy sauce, divided
4 teaspoons Xiao Xing wine, divided
1 tablespoon cornstarch
1/4 teaspoon white pepper
1 pound uncooked shrimp (31-40 per pound), peeled and deveined
1 tablespoon oyster sauce
1 teaspoon sugar
6 ounces uncooked chow mein noodles
3 tablespoons canola oil, divided
3 garlic cloves, minced
1 teaspoon minced fresh gingerroot
3 cups shredded cabbage
1 large sweet red pepper, chopped
1 cup bean sprouts
1/2 cup shredded carrots
10 green onions, cut into 2-inch pieces

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Directions

In a small bowl, whisk together 1 tablespoon soy sauce, 2 teaspoons wine, cornstarch and pepper. Add shrimp and toss to coat; set aside.
In another small bowl, whisk together the remaining 2 tablespoons soy sauce, 2 teaspoons wine, oyster sauce and sugar. Set aside.
Cook noodles according to package directions.
Heat 1 tablespoon oil in a large nonstick skillet or wok over medium-high heat. Add shrimp; cook until shrimp turn pink, 3-4 minutes. Remove with slotted spoon; keep warm.
Add remaining 2 tablespoons oil to pan, add garlic and ginger; cook and stir 1 minute. Add cabbage, pepper, sprouts and carrot; cook until crisp-tender, about 2-3 minutes. Add noodles, reserved shrimp, sauce mixture and green onion; heat through.

Nutrition Facts

1 cup: 450 calories, 19g fat (5g saturated fat), 138mg cholesterol, 864mg sodium, 41g carbohydrate (4g sugars, 4g fiber), 25g protein.

Cabbage Steaks

Blair Lonergan, Lindsay D. Mattison — Thu, 11 Jul 2024 05:00:24 +0000

Ingredients

1 medium head cabbage
3 tablespoons olive oil
1 teaspoon kosher salt
1/2 teaspoon garlic powder
1/2 teaspoon dried parsley flakes
1/2 teaspoon dried basil
1/4 teaspoon onion powder
Coarsely ground pepper

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Directions

Preheat oven to 400°. Cut cabbage into 1-in.-thick slices. Place in a greased foil-lined 15x10x1-in. baking pan. Brush both sides of cabbage with oil. Mix salt, garlic powder, parsley, basil, onion powder and pepper; sprinkle over cabbage. Roast until tender and edges are lightly browned, 40-45 minutes.

Nutrition Facts

1 piece: 99 calories, 7g fat (1g saturated fat), 0 cholesterol, 348mg sodium, 9g carbohydrate (5g sugars, 4g fiber), 2g protein.

Moo Shu Shrimp

Michelle Yang — Fri, 05 Jul 2024 04:47:24 +0000

Ingredients

1/4 cup vegetable oil, divided
1 pound uncooked shrimp (31-40 per pound), peeled and deveined
4 garlic cloves, minced, divided
3 large eggs
1/2 teaspoon salt, divided
1/4 teaspoon white pepper, divided
6 cups shredded cabbage
2 celery ribs, thinly sliced
1/4 small onion, thinly sliced
3 green onions, halved lengthwise and cut into 1-inch pieces
4-1/2 teaspoons hoisin sauce
1 tablespoon oyster sauce
12 flour tortillas (6 inches) or moo shu pancakes

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Directions

In a wok or large skillet, heat 1 tablespoon oil over medium-high heat. Add shrimp and 1 teaspoon minced garlic. Cook and stir until shrimp turn pink, 2-3 minutes. Remove to a large bowl; keep warm.
In a small bowl, whisk eggs with 1/4 teaspoon salt and 1/8 teaspoon white pepper. In the same skillet, heat 1 tablespoon oil over medium heat. Add egg mixture; cook and stir until eggs are thickened and no liquid egg remains. Add to bowl with shrimp; keep warm.
Wipe pan clean. Heat remaining 2 tablespoons oil over medium-high heat. Add cabbage, celery, onion and green onions; cook and stir until vegetables are crisp-tender, 4-6 minutes. Add remaining garlic; cook 1 minute longer.
Return shrimp and eggs to pan. Stir in hoisin sauce, oyster sauce, remaining 1/4 teaspoon salt and remaining 1/8 teaspoon white pepper. Serve with tortillas and, if desired, additional hoisin sauce.

Nutrition Facts

1 serving: 626 calories, 27g fat (6g saturated fat), 278mg cholesterol, 1610mg sodium, 61g carbohydrate (6g sugars, 6g fiber), 34g protein.