CABBAGE AND CUCUMBER SALAD RECIPE
Using sunflower oil is important. It can best substituted with olive oil, but sunflower oil really improves the flavor of this salad.
Provided by Natasha of NatashasKitchen.com
Categories Easy
Time 15m
Number Of Ingredients 7
Steps:
- Wash your vegetables. Using a mandolin or knife, thinly shred 1 white cabbage and 1/2 red cabbage. Place them in a large bowl.
- Peel and julienne 1 English cucumber and finely dice green onion. Add both to the bowl.
- In a separate small bowl use a fork to mix 4 tbsp sunflower oil, 1 1/2 tbsp vinegar and 1 1/2 tsp salt. Stir it into the salad to taste. You may need less depending on the size of your cabbages.
CABBAGE CUCUMBER SALAD (LOW CARB)
This Cabbage and Cucumber Salad is a refreshing, healthy, and delicious addition to your meal. Made with just a handful of ingredients, it's naturally paleo, low carb, and Whole 30.
Provided by Anya @ Prepare & Nourish
Categories Salad
Time 20m
Number Of Ingredients 7
Steps:
- Shred or thinly slice cabbage (see notes for whole cabbage handling). Transfer shredded cabbage into a medium mixing bowl.
- Cut the cucumbers in discs. If large cucumbers, cut them in half lengthwise and then across, making half moons.
- Chop finely fresh dill and green onions. Transfer to bowl.
- Add salt, lemon juice, and oil of choice directly to salad and mix to combine well.
Nutrition Facts : Calories 71 kcal, Carbohydrate 5 g, Protein 1 g, Fat 5 g, SaturatedFat 1 g, Sodium 593 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving
CABBAGE-CUCUMBER GELATIN CUPS
When we have fresh cabbage and cucumbers from the garden, this is one of my favorite salads to make for Sunday dinner. But with fresh produce available year-round, it's good anytime.
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- In a bowl, dissolve gelatin in boiling water. Whisk in the mayonnaise until smooth. Stir in the cabbage, cucumber and green pepper. Pour into four custard cups. Cover and refrigerate until firm.
Nutrition Facts :
CABBAGE CUCUMBER SALAD
This is a simple and refreshing Cabbage Cucumber Salad recipe made with olive oil and vinegar. Inexpensive and easy to make for any occasion.
Provided by Dina
Categories Salad
Time 10m
Number Of Ingredients 7
Steps:
- Chop the cabbage into thin strips and place into a bowl.
- Chop the cucumber, dill, and green onion and place into the bowl of cabbage.
- Add the vinegar, salt, and olive oil to the bowl and mix to combine.
Nutrition Facts : Calories 96 kcal, Carbohydrate 7 g, Protein 1 g, Fat 7 g, SaturatedFat 1 g, Sodium 167 mg, Fiber 3 g, Sugar 4 g, ServingSize 1 serving
FRUIT-COCKTAIL GELATIN CUPS
Steps:
- If using a vanilla bean, split in half and scrape seeds out. Reserve all. In a medium saucepan, bring the water, sugar, and vanilla bean pod and seeds or extract to a boil. Lower the heat and simmer.
- Drop in the pear and pineapple and poach for 4 minutes. Remove with a slotted spoon and set aside.
- Drop in peach and nectarine, and poach for 2 minutes. Remove with a slotted spoon and set aside.
- Drop in grapes and orange segments, and poach for 1 minute. Remove with a slotted spoon and set aside. Drop in cherries, and poach for 2 minutes. Remove with a slotted spoon and set aside. Since they will discolor the syrup, always do them last.
- When you have finished, put all of the fruit back in the syrup and set aside to cool down. Once cool strain the fruit and reserve. The syrup can be saved for another use.
- Mango may be added raw.
- Prepare your favorite gelatin: In large bowl, soften gelatin by stirring it into 1/2 cup apple juice. Set aside.
- In small saucepan, bring the remaining 3 1/2 cups of apple juice and the sugar to a boil. Boil until the crystals have dissolved, about 1 minute. Pour it over the gelatin and stir to dissolve.
- Stir in the reserved fruits and pour into 6-ounce footed cups. Chill several hours until set.
STUFFED CABBAGE CUPS
This fresh and faster take on classic steamed cabbage rolls takes half the time but does not sacrifice on flavor. It's also a cinch to prepare, with no fussy filling and rolling each cabbage leaf before cooking. Instead, the sauteed filling is simply scooped into boiled cabbage leaves and topped with a creamy tomato sauce before serving. It's a meaty, hearty and completely satisfying meal for a busy weeknight.
Provided by Food Network Kitchen
Categories main-dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 19
Steps:
- Bring a large pot of salted water to a boil.
- For the sauce: Heat the olive oil in a medium saucepan over medium-high heat. Add the onion and cook until translucent, stirring occasionally, about 5 minutes. Add the garlic, 1 teaspoon salt and a few grinds of black pepper and cook, stirring, until fragrant, about 1 minute. Add the crushed tomatoes, brown sugar and Worcestershire and bring to a boil. Reduce heat to low and simmer until thickened, about 15 minutes.
- For the cabbage cups: Meanwhile, add the cabbage leaves to the pot of boiling salted water and cook until softened, about 2 minutes. Remove with tongs and place in a colander. Rinse under cold water, then drain and pat dry.
- Heat the olive oil in a large saute pan over medium-high heat. Add the onion, garlic, green pepper, celery and 1 teaspoon salt and cook, stirring occasionally, until softened, 4 to 5 minutes. Sprinkle with the paprika and cook, stirring, until fragrant, about 1 minute. Add the beef and pork and cook, stirring and breaking it apart with a wooden spoon, until no longer pink, about 7 minutes. Add the cooked rice and stir to combine and warm through, about 2 minutes. Stir in the parsley.
- Finish the sauce by stirring in the sour cream until fully incorporated. To serve, divide the beef mixture among the cabbage leaves and top each with some sauce.
PERFECT CABBAGE WITH DILL
We really love this cabbage served with corned beef or a roasted pork loin. My family just loves this cabbage. The longer the cabbage is cooked, the softer it gets, so make it how you prefer.
Provided by Blue Buddha
Categories Side Dish Vegetables
Time 25m
Yield 4
Number Of Ingredients 5
Steps:
- Melt butter in a deep saucepan large enough to fit all the cabbage. Add cabbage, water, dill, salt, and pepper. Cover and simmer, mixing often, until tender, about 20 minutes. Adjust seasonings to taste.
Nutrition Facts : Calories 177.5 calories, Carbohydrate 17.6 g, Cholesterol 30.5 mg, Fat 11.8 g, Fiber 7.5 g, Protein 4.1 g, SaturatedFat 7.4 g, Sodium 176.2 mg, Sugar 9.4 g
CABBAGE AND CUCUMBER SLAW
Provided by Florence Fabricant
Categories quick, weekday, appetizer, side dish
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Place Napa cabbage, daikon, cucumbers, chili and scallions in large bowl, and mix.
- Mix vinegar and ginger in small bowl. Beat in oils. Pour over cabbage mixture, and toss. Season to taste with salt and pepper, fold in cilantro, and serve.
Nutrition Facts : @context http, Calories 84, UnsaturatedFat 6 grams, Carbohydrate 5 grams, Fat 7 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 1 gram, Sodium 326 milligrams, Sugar 2 grams
DILLED CABBAGE-AND-CUCUMBER SLAW
Using Savoy cabbage and swapping out most of the traditional mayonnaise for sour cream take this crunchy coleslaw to the next level.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 1h20m
Yield Serves 6 to 8
Number Of Ingredients 7
Steps:
- Stir together cabbage, sour cream, mayonnaise, lemon juice, and dill. Season with salt and pepper. Refrigerate at least 1 hour and up to 6 hours. Stir in cucumbers. Adjust seasoning; serve.
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