Fresh Cabbage Recipes
1. Tangy Mango Slaw
Ingredients
- 4 cups shredded cabbage
- 1/2 cup finely chopped red onion
- 1 fresh mango, cubed
- 1/2 cup walnut pieces
- 1/4 cup SPLENDA® Granular
- 3/4 cup white rice vinegar
Directions
- In a bowl combine cabbage, onion, mango, walnuts.
- In a cup, dissolve Splenda in vinegar. Add to cabbage, and toss.
- Serve cold or at room temperature.
2. Spring Vegetable Soup
Ingredients
- 1 tablespoon vegetable oil
- 1/2 cup chopped onion
- 1 clove garlic, minced
- 1 medium potato, peeled and chopped
- 1/2 cup chopped broccoli
- 1/2 cup frozen corn
- 1/2 cup torn spinach
- 1/2 cup chopped fresh mushrooms
- 1/2 cup chopped carrots
- 1/4 cup chopped cabbage
- 2 (32 fluid ounce) containers chicken broth
- 6 ounces egg noodles
- 1 cup canned white beans
Directions
- Heat the oil in a large pot over medium heat, and cook the onion and garlic until tender. Mix in potato, broccoli, corn, spinach, mushrooms, carrots, and cabbage. Pour in chicken broth and bring to a boil. Reduce heat to low. Simmer 20 minutes, until potato is tender.
- Stir egg noodles and white beans into the pot, and continue cooking 7 minutes, or until noodles are tender and beans are heated through.
3. Dave’s Cole Slaw
Ingredients
- 1 head cabbage, cored and coarsely chopped
- 1 carrot, grated
- 1 sweet onion, minced
- 3 green onions, minced
- 1 dill pickle, minced
- 1 cup mayonnaise
- 2 cups buttermilk
- 2 tablespoons dill pickle juice
- 2 tablespoons vinegar
- 2 tablespoons prepared yellow mustard
- 1/2 cup white sugar
- 1 pinch cayenne pepper
- 1 teaspoon salt, divided
- 1 clove garlic
Directions
- In a large bowl, mix the cabbage, carrot, sweet onion, green onions, and dill pickle.
- In a separate bowl, whisk together the mayonnaise, buttermilk, dill pickle juice, vinegar, mustard, sugar, cayenne pepper, and 3/4 teaspoon salt. Mash together the remaining salt and garlic, and whisk into the dressing. Drizzle dressing over the slaw, and toss to coat. Cover and refrigerate 8 hours, or overnight, before serving.