SERIOUSLY GOOD HOMEMADE COLESLAW - INSPIRED TASTE
With a generous amount of acidity from apple cider vinegar and Dijon mustard, our coleslaw recipe is anything but dull. Instead, it is packed with fresh, lively flavors that wake up anything you serve with it. Unlike some of the more traditional or popular recipes for coleslaw, we skip the addition of sugar to our coleslaw dressing. For our tastes, the cabbage and carrots are sweet enough. If you disagree, add a teaspoon or two of sugar to the dressing before mixing with the cabbage and carrot. Try this as a topping to sandwiches, served next to ultra-savory meats, like braised beef or pork. Or, mound some on top of your next hot dog or hamburger.
Provided by Adam and Joanne Gallagher
Total Time 25 minutes
Prep Time 25 minutes
Yield Makes approximately 10 servings
Number Of Ingredients 9
Steps:
- Quarter the cabbage through the core, and then cut out the core. Cut each quarter crosswise in half and finely shred. Place the shredded cabbage in a very large bowl (you will have 6 to 8 cups).
- Add the shredded carrot and parsley to the cabbage and toss to mix.
- In a separate bowl, stir the mayonnaise, vinegar, mustard, celery seeds, salt, and pepper together. Taste for acidity and seasoning then adjust as desired. Pour two-thirds of the dressing over the cabbage and carrot then mix well. (Clean hands are the quickest tool).
- If the coleslaw seems dry, add a little more of the dressing. Eat right away or let it sit in the refrigerator for about an hour to let the flavors mingle and the cabbage to soften.
Nutrition Facts : Calories 183, ProteinContent 2 g, CarbohydrateContent 7 g, FiberContent 3 g, SugarContent 4 g, FatContent 17 g, SaturatedFatContent 3 g, CholesterolContent 9 mg
MUSHROOM STUFFED VEGETARIAN CABBAGE ROLLS | VANILLA AND BEAN
Packed with umami flavor and nourishing ingredients, these Mushroom Stuffed Cabbage Rolls are a hearty main for all occasions. Make ahead for a stress free dinner! This recipe is vegetarian and vegan.*There is quite a bit of overlap in tasking when preparing this recipe. If needed, make rolls one day ahead. Cover the rolls in the casserole dish, and refrigerate. The next evening, make the sauce and bake as written.
Provided by Traci York | Vanilla And Bean
Categories Dinner
Total Time 105 minutes
Prep Time 60 minutes
Cook Time 45 minutes
Yield 9
Number Of Ingredients 17
Steps:
- Prepare the Cabbage:
- For the Stuffing:
- For the Tomato Sauce:
- To Assemble:
Nutrition Facts : Calories 138 kcal, CarbohydrateContent 24 g, ProteinContent 5 g, FatContent 4 g, SaturatedFatContent 1 g, SodiumContent 394 mg, FiberContent 6 g, SugarContent 8 g, ServingSize 1 serving
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From polishyourkitchen.com
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From tasteofhome.com
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Jul 08, 2021 · Yogurt typically lasts up to two months in the freezer. Ideally, use frozen yogurt within one month to enjoy it at its best. Once it is thawed and placed in the refrigerator, yogurt will last for up to one week. When yogurt is entirely frozen, you’ll have plenty of time to decide how to use it and find new recipes.
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From foodchamps.org
See details
EASY CABBAGE RECIPES: CABBAGE MEALS, CABBAGE SIDE …
Dec 20, 2016 · Cabbage meals are the perfect healthy dinner option to rotate into your family's dinner plans. Whether you're watching what you eat or just looking for things to do with cabbage, the benefits of this veggie in your diet are endless! We've got plenty of recipes to show you how to cook cabbage in new and flavorful ways, so you'll never be stuck with plain cooked cabbage…
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From mrfood.com
See details
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Oct 13, 2020 · How long does cooked cabbage last in the fridge? In general, cooked cabbage should last 3-5 days. Make sure to cover and refrigerate within a few hours and store covered for the best results. Is brown cabbage safe to eat? No, probably not. While there are different varieties of cabbage …
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From driedfoodie.com
See details
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From downshiftology.com
From downshiftology.com
See details
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From fermentationrecipes.com
From fermentationrecipes.com
See details
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Apr 02, 2020 · Love your recipes. I’ve made cabbage rolls in the past, my former MIL would make them much like you did. I tend to do mine in a crockpot vs baking in the oven. Here’s a little “twist” I tried last year, rather than using cabbage I decided to use Swiss chard vs cabbage and I’ve also used collard leaves vs cabbage.
From jennycancook.com
From jennycancook.com
See details
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From polishyourkitchen.com
From polishyourkitchen.com
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From quick-german-recipes.com
From quick-german-recipes.com
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