Aunt Lorraines Cabbage Salad Recipes

10 CABBAGE SALADS WITH PLENTY OF CRUNCH

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a cabbage salad in 30 minutes or less!

AUNT LORRAINE'S LINGUINI SALAD

Steps:

• Mix everything together in a big mixing bowl.
• Refrigerate for at least 4 hours before serving.
• ~NOTE~Best when refrigerated overnight!

SWEET AND TANGY CABBAGE SALAD WITH CANDIED WALNUTS

Steps:

• Preheat the oven to 250 degrees F.
• In a medium-sized saucepan, bring the water, sugar and walnuts to a boil. Boil for 1 minute, then drain the liquid from the walnuts. Reserve 2 tablespoons of the walnut syrup. Transfer the walnuts to a sheet pan lined with parchment paper and sprayed with cooking spray. Season the walnuts with salt, cayenne and smoked paprika. Bake for 15 minutes until toasted and dry. Remove from the oven and set aside to cool.
• In a large serving bowl, add the cabbage, romaine, bean sprouts, oranges, cherries and cheese. Top with the walnuts and toss with the desired amount of Lemon-Thyme Vinaigrette.
• In a medium bowl add the lemon juice, simple syrup, mustard and thyme. Whisk in the olive oil and season with salt and pepper.

AUNT LORRAINE'S CABBAGE SALAD

Steps:

• Chop cabbage, bell pepper and onion into medium chunks. Place veggies in blender and add enough water to cover. Process in blender until finely grated. (Note: if all veggies won't fit into blender at one time, process in batches.) Drain grated veggie mixture in colander and place in large bowl. To make dressing, combine sugar, Splenda, oil, vinegar, celery seed and salt in saucepan and bring to rolling boil. Remove from heat and pour over veggies. Mix well. May be eaten warm or cold and will stay fresh in refrigerator for up to three weeks.

AUNT PEGGY AND UNCLE BILL'S STUFFED CABBAGE

Steps:

• Preheat oven to 350 degrees F.
• Bring a large pot of water to a boil. Insert a large fork into the bottom of the cabbage. Holding the fork place the cabbage into the boiling water for about 10 seconds. Remove from water and peel off the leaves. Place the leaves in a large bowl and set aside.
• Combine ground beef, uncooked rice, meatloaf seasoning, and eggs. Stir thoroughly; set aside.
• Remove cabbage leaves from the bowl and cut off white thick stem part. Line a large oven-safe 9 x 12 baking dish with the smaller inner white cabbage leaves.
• Place 2 tablespoons of meat mixture in the center of a leaf. Fold over sides and roll up. Repeat with remaining leaves and meat. Place cabbage rolls seam side down in cabbage leaf lined pan. Cover with chopped onions.
• In a small bowl, stir together pasta sauce and diced tomatoes. Pour over onions and cover pan with foil. Bake in preheated oven for 1 hour.
• Serve hot with sauce.

NELL'S CABBAGE SALAD

Steps:

• In a large bowl, combine the cabbage, green onions, noodles and almonds.
• Prepare the dressing by whisking together the oil, sugar, vinegar and seasoning packets. Pour over cabbage mixture and mix well to coat. Refrigerate until chilled and serve.

AUNT ELLA'S CABBAGE SALAD

Steps:

• Grate cabbage.
• Combine cabbage, green pepper, celery, garlic powder, celery seed, salt, and pepper. Let rest 5 minutes to begin to meld flavors and draw the juice out of the cabbage.
• Toss with oil and lemon juice.
• Refrigerate for at least an hour.
• Taste, and adjust flavors. It should be noticeably lemony but the garlic should be an undertone.
• Some cabbages are juicier than others so if the salad seems dry add more oil then check to see if more lemon is needed.
• Note -- Choose a young, green cabbage with a nice, dense head.
• Note -- Cabbage can be finely sliced instead of grating it. But I do not recommend pre-sliced, bagged cabbage/slaw mix because it is too dry.
• Note -- If necessary, it can be made 3-4 hours ahead of the meal.

ANGEL'S CABBAGE SALAD

Steps:

• Whisk olive oil, vinegar, sugar, and soy sauce together in a small bowl until sugar dissolves.
• Toss cabbage, green onions, almonds, sunflower seed kernels, and raisins together in a large mixing bowl. Drizzle dressing over salad and toss to coat.
• Cover bowl with plastic wrap and refrigerate at least 1 hour before serving.