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Smoked Sausages with Red Cabbage, Mushrooms, and Broccoli

Smoked Sausages With Red Cabbage, Mushrooms, and Broccoli

Let’s put this scrumptious and hearty dish on your plate, in no time. You need to score the sausages first so that when you slide them into the oven with the sauteed veggies, they start to drip some of their juices over the vegetable bed. As for the bed, make it from cubed mushrooms, broccoli florets, and shredded red cabbage. Ho, ho!

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Ingredients Needed for Smoked Sausages With Red Cabbage, Mushrooms, and Broccoli

1 tablespoon vegetable oil
3-4 ounces mushrooms, cubed
1 teaspoon paprika
1 teaspoon garlic powder
½ red cabbage, shredded
1 broccoli, broken into florets
6-7 ounces smoked sausages (2 pieces), scored

How to Make Smoked Sausages With Red Cabbage, Mushrooms, and Broccoli

  1. Heat the oil in a pan over medium heat and add the mushrooms.
  2. Cook and stir until tender. Also, season them with paprika and garlic powder.
  3. Add the cabbage and stir it in. Do the same with the broccoli and remove from heat.
  4. Transfer the cooked veggies to an oven-proof pan and place the sausages on top.
  5. Bake for 10 minutes at 190ºC/380ºF.
Roasted Cabbage and Cauliflower

Roasted Cabbage and Cauliflower

Roasted veggies are sublime! Try using cabbage leaves filled with cauliflower florets and topped with cherry tomatoes, some greenies, and more cabbage, this time shredded. You’ll end up with the perfect crunchy and smoky vegan dish, or with a sublime side dish, for that matter. Don’t skip the spicing step.

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Ingredients Needed for Roasted Cabbage and Cauliflower

5 cabbage leaves (red and/or white)
10 cauliflower florets
pepper
1-2 teaspoons paprika
salt
parsley, chopped
coriander, chopped
1-2 ounces baby spinach
2 ounces red cabbage, shredded
2 ounces white cabbage, shredded
olive oil
2 spring onions, chopped
5 cherry tomatoes, quartered

How to Make Roasted Cabbage and Cauliflower

  1. Line a baking tray with parchment paper and place the cabbage leaves on it.
  2. Fill each one with cauliflower florets and season them with pepper, paprika, salt, chopped parsley, and chopped coriander.
  3. Top with baby spinach and shredded cabbage (red and white), sprinkle with olive oil, then bake for 20 minutes at 180ºC/360ºF.
  4. Remove from oven and keep topping with the spring onions and cherry tomatoes.
  5. Cover with aluminum foil and bake for 10 minutes more at 180ºC/360ºF.
Braised duck legs with red cabbage and carrot

Braised Duck Legs With Red Cabbage and Carrot

We want to wish you a couple of merry duck legs served over red cabbage and carrot. A lot of attention was put on these duck legs: first, we’ve spiced them, then seared them, and finally, we’ve slid into the oven for just the right amount of time. Serving them on a bed of red cabbage and carrot was just called for.

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Ingredients Needed for Braised Duck Legs With Red Cabbage and Carrot

2 duck legs (10-11 ounces each)
2 tablespoons olive oil
2 teaspoons paprika
2 teaspoons garlic powder
salt
pepper
1 cup white wine
4-5 rosemary sprigs
1 onion, minced
1 carrot, shredded
1 yellow chili, minced
½ red cabbage, shredded
salt
pepper
2-3 teaspoons lemon juice

How to Make Braised Duck Legs With Red Cabbage and Carrot

  1. Score the duck legs, drizzle them with 1 tablespoon of olive oil and rub them with paprika, garlic powder, salt, and pepper.
  2. Heat a pan over medium-high heat and add the coated duck legs. Fry them for 2-3 minutes on each side.
  3. Transfer them to a baking pot and drizzle them with the drippings.
  4. Place a few rosemary sprigs on the meat, cover the pot with aluminum foil, and bake for 20 minutes at 180ºC/360ºF.
  5. Heat the remaining olive oil in a pan over low-medium heat and add the onion. Cook and stir until tender.
  6. Add the carrot and chili. Cook and stir for 1 minute. You can drizzle a little more olive oil if feel like it.
  7. Add the cabbage, place rosemary sprigs into the pan, and season with salt and pepper.
  8. Cook and stir for 2-3 minutes, drizzle with lemon juice, and remove from heat.
  9. Serve the duck legs over a bed of sauteed red cabbage and carrot.
Apple and Red Cabbage Chicken Soup

Apple and Red Cabbage Chicken Soup

Is this warming chicken soup for four full of all the goodies? Let’s see. We tossed into the pot potatoes, celery root, red cabbage, carrots, and the ever-healthy garlic and onion. It even has apples in it! We flavored it with cumin, coriander, and dill. So, the answer is ‘yes!’

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Ingredients Needed for Apple and Red Cabbage Chicken Soup

1 teaspoon cumin seeds
1 teaspoon coriander seeds
2 tablespoons olive oil
1 onion, sliced
2 carrots, chopped
½ medium celery root, diced
2 garlic cloves, crushed
6 cups vegetable stock
2 large potatoes, cubed
10 ounces chicken breast, chopped
⅓ red cabbage, shredded
salt
pepper
2 apples, diced
1 tablespoon dill, thinly chopped

How to Make Apple and Red Cabbage Chicken Soup

  1. Heat the pan over low heat and add the cumin and coriander seeds. Sautee them for 1 minute or so.
  2. Transfer to a grinding mortar and crush them. Set aside.
  3. Heat the olive oil in a pot over low heat. Add the onion and carrots and stir them in. Cook and stir for a minute or so.
  4. Add the celery root and stir it in.
  5. Add the garlic and the cumin mixture. Cook and stir for 8 minutes.
  6. Add the vegetable stock, potatoes, chicken breast, and red cabbage. Stir in and boil for up to 15 minutes.
  7. Season with salt and pepper, add the apples and dill. Stir in and remove from heat.
potato-and-red-cabbage-baked-frittata

Potato and Red Cabbage Baked Frittata

Let’s bake us a frittata! Yes, bake it instead of frying it and let’s make this one vegetarian. We’ll base it on grated potatoes and shredded red cabbage. Let’s make it hot by tossing Jalapeno into the mixture and you can even garnish this frittata with sliced chili pepper. Make it red chili.

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Ingredients Needed for Potato and Red Cabbage Baked Frittata

egg: 8

How to Make Potato and Red Cabbage Baked Frittata

  1. Add the eggs to a bowl and season with pepper, salt, and lemon zest. Add the lemon juice and jalapeno and whisk.
  2. Add the mayonnaise and olive oil. Whisk more until even.
  3. Add the grated potatoes and red cabbage. Mix them in.
  4. Add the grated Cheddar cheese, then bake for 35 minutes at 380⁰F/190⁰C.
Quince and Red Cabbage Salad

Quince and Red Cabbage Salad

Nutritious red cabbage salads are yummy and crunchy, so let’s make one. We want it to be refreshingly sharp and only mildly sweet. We achieve this with balsamic vinegar, mustard, and quince. This salad has texture, all right, but you may want to augment it further with crumbled pecan nuts. What do you say about that?

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Ingredients Needed for Quince and Red Cabbage Salad

1 tablespoon olive oil
1 teaspoon balsamic vinegar
pepper
salt
1 teaspoon mustard
½ red cabbage, shredded
0.5 quince, cut into sticks
1 tablespoon pecan nuts, crumbled

How to Make Quince and Red Cabbage Salad

  1. For the dressing, add the olive oil, balsamic vinegar, and mustard to a small bowl. Season with salt and pepper and mix until even.
  2. Add the red cabbage to a bowl and drizzle the dressing over it. Mix until even.
  3. Add the quice and pecan nuts. Mix more and serve.
Black Rice-Stuffed Chicken with Red Cabbage Salad

Black Rice-Stuffed Chicken With Red Cabbage Salad

You can stuff a chicken with pretty much anything. Let’s try the highly nutritious black rice, this time. And it is always a good idea to pair a meaty crunchy-crusted roasted chicken with a refreshing salad. Use red cabbage, another highly nutritious veggie, which you’ll spike a bit with lemon juice and balsamic vinegar.

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Ingredients Needed for Black Rice-Stuffed Chicken With Red Cabbage Salad

1 tablespoon turmeric
salt
1 teaspoon crushed red pepper
1 whole chicken (2 pounds)
1 cup cooked black rice
1 tablespoon vegetable oil
1 red cabbage, shredded
1 tablespoon olive oil
2 teaspoons of lemon juice
2 tablespoons of fresh parsley, chopped
2 teaspoons of balsamic vinegar
pepper

How to Make Black Rice-Stuffed Chicken With Red Cabbage Salad

  1. Add the turmeric and red pepper to a small bowl. Season with salt and mix until even.
  2. Place the chicken on the work surface and coat it with this mixture.
  3. Stuff the chicken with the cooked black rice. Transfer it to a roomy baking dish. Drizzle with vegetable oil and bake for 40 minutes at 380⁰F/190⁰C.
  4. Add the red cabbage, olive oil, lemon juice, parsley, and balsamic vinegar to a bowl. Season with salt and pepper and mix until even. Serve with chicken.
White Wine-Baked Duck Legs with Cabbage Salad

White Wine-Baked Duck Legs With Cabbage Salad

Baking the duck meat with onion and white wine results in a savory meal. Serve the duck on a crunchy and refreshing red and white cabbage salad enhanced with a lemony olive oil dressing.

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Ingredients Needed for White Wine-Baked Duck Legs With Cabbage Salad

2 duck legs
salt
pepper
1 tablespoon cloves
1 cup white wine
1 medium red onion, quartered
¼ red cabbage, shredded
0.25 white cabbage
1 tablespoon olive oil
1 tablespoon lemon juice

How to Make White Wine-Baked Duck Legs With Cabbage Salad

  1. Place the duck legs on the work surface. Season them both sides with salt and pepper. Insert the cloves into the meat.
  2. Heat a frying pan and add the duck legs. Turn the heat to high and sear for 4 – 5 minutes.
  3. Transfer the seared duck legs to a roomy baking dish. Add the white wine and onion. Cover with aluminum foil and bake for 130 minutes at 380⁰F/190⁰C.
  4. Add the red and white cabbage to a bowl. Also, add the olive oil and lemon juice and season with salt and pepper. Mix until even. Serve as a side with duck legs.
Cabbage and Fig Salad in a Glass

Cabbage and Fig Salad in a Glass

A summer social gathering calls for a colorful lovely-looking dish. And the lighter, healthier, and easier it is, the better. It’s exactly what we have here. Just layer two types of raw cabbage, carrot strips, and wedged figs in glasses. Add chilis, drizzle some lime juice, top with blue cheese, and there you are.

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Ingredients Needed for Cabbage and Fig Salad in a Glass

3 ounces of red cabbage, shredded
2 medium carrots, cut into thin long strips
3 ounces of white cabbage, shredded
3 ounces of dried figs, wedged
3 chilis
2 ounces of blue cheese, crumbled
1 tablespoon lime juice

How to Make Cabbage and Fig Salad in a Glass

  1. Fill 3 glasses with these ingredients, layering them like so (use a pair of tweezers if you want): 1 tablespoon of red cabbage, 3-4 carrot strips, 1 tablespoon of white cabbage, 1-2 wedged figs, 1 chili, 1 more tablespoon of red cabbage and, again, another one of white cabbage.
  2. Finish with 3 more carrot strips and top with a little crumbled blue cheese. Drizzle with 1 teaspoon of lime juice.
  3. Fill free to garnish with mint leaves or lemon peel. You can add lime wedges, too, if you want.
Cabbage and Apricot Salad with Macadamia Nuts

Cabbage and Apricot Salad

OK, we will not repeat ourselves as to the health benefits of salads. Just try this good-looking and refreshing vegetable combination. It’s crunchy macadamia nuts and slightly crispy red cabbage with chewy dried apricots brought together and enriched with an acidic dressing.

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Ingredients Needed for Cabbage and Apricot Salad

1 ounce macadamia nuts

For the dressing:

1 teaspoon apple cider vinegar
1 tablespoon apple juice
1 teaspoon vegetable oil
salt
pepper

For the salad:

1 pound red cabbage, grated
3 ounces of dried apricots
2 teaspoons of chives

How to Make Cabbage and Apricot Salad

  1. Heat a skillet over low heat and add the macadamia nuts. Toast and continuously stir for 2-3 minutes.
  2. For the dressing:

    Add the apple cider vinegar, apple juice, and vegetable oil to a small bowl. Season with salt and pepper and mix them. Set aside.

  3. For the salad:

    Add the salad ingredients to a bowl. Also, add the fried macadamia nuts and drizzle with dressing. Mix using two spatulas.

Indian Spiced Cabbage

Indian Spiced Cabbage

For this recipe, sauté all the ingredients over medium heat and in no-time, you’ll get a healthy and strongly-flavored traditional Indian cabbage dish. You’ll get hooked!

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Ingredients Needed for Indian Spiced Cabbage

1 tablespoon vegetable oil
1 tablespoon mustard seeds
1 tablespoon dried chilli
½ medium red onion, chopped
2 green chilis, halved
2 garlic cloves, crushed
2 tablespoons of turmeric
2 bay leaves
½ cabbage, julienned
salt

How to Make Indian Spiced Cabbage

  1. Heat the vegetable oil in a saucepan over medium heat. Add the mustard seeds, dried chili, and red onion, while stirring.
  2. Add the green chili, crushed garlic, 1 tablespoon turmeric, and bay leaves. Cook and stir for 1-2 minutes.
  3. Add the cabbage and the remaining turmeric, then season with salt. Mix for a while, then cook for 10 minutes on low heat.
hot and spicy chicken breast with cabbage salad

Hot and Spicy Chicken Breast With Cabbage Salad

Chicken and salad go together like horse and carriage. So, first toss cabbage, parsley, and carrots together with mixed seeds and mayo to make a refreshing salad. Next, cook the meat with cumin, five-spice, and red chili. When mixing it all together add more freshness with some spring onion.

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Ingredients Needed for Hot and Spicy Chicken Breast With Cabbage Salad


For the salad:

½ cabbage, shredded
2 carrots, shredded
1 tablespoon fresh parsley, chopped
2 tablespoons of mixed seeds (store-bought)
1 tablespoon mayonnaise
salt
pepper

For the meat:

1 tablespoon vegetable oil
1 teaspoon cumin seeds
7 ounces of chicken breast
1 teaspoon five-spice powder
salt
pepper
1 teaspoon mustard
1 red chili, sliced
1 spring onion, chopped

How to Make Hot and Spicy Chicken Breast With Cabbage Salad

For the salad:
  1. Add the cabbage, carrots, fresh parsley, mixed seeds, and mayonnaise, to a bowl; season with salt and pepper, and mix.
For the meat:
  1. Heat the vegetable oil in a skillet over medium heat, add the cumin seeds, chicken meat, five-spice powder, season with salt and pepper, and stir-fry for 10 minutes. Add the mustard and red chili and cook and stir for 1-2 minutes. Transfer to the salad bowl and also add the spring onion.
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