Wholefoodscabbagecrunch Recipes

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CRUNCHY CABBAGE AND RAMEN SLAW



Crunchy Cabbage and Ramen Slaw image

Delicious served immediately or the following day -- if it lasts that long.

Time 10m

Yield Serves 8

Number Of Ingredients 10

1 (2.5-pound) head green cabbage, shredded
1/2 cup toasted slivered almonds
1/2 cup toasted sesame seeds
1 bunch green onions, green parts only, thinly sliced
6 ounces dry ramen noodles
1/2 cup canola or sunflower oil
3 tablespoons seasoned brown rice vinegar
2 tablespoons mild honey
1 teaspoon fine sea salt
1/4 teaspoon ground black pepper, to taste

Steps:

  • Combine the cabbage, almonds, sesame seeds and green onions in a large serving bowl.
  • Crumble the ramen noodles into small pieces and add to the cabbage mixture.
  • In a separate bowl, whisk together the oil, brown rice vinegar, honey, salt and pepper. Add to salad and toss to coat well.
  • While you may find a version of this recipe offered at your local store, please note that ingredients, flavor and allergens can vary.

Nutrition Facts : Calories 380 calories, Fat 25 grams, SaturatedFat 3 grams, Cholesterol 0 milligrams, Sodium 660 milligrams, Carbohydrate 31 grams, Protein 7 grams

CRUNCHY 3-CABBAGE SLAW



Crunchy 3-Cabbage Slaw image

Provided by Bobby Flay

Categories     side-dish

Time 45m

Yield 6 to 8 servings

Number Of Ingredients 13

1/2 small head green cabbage, shredded
1/2 small head red cabbage, shredded
1/2 small head napa cabbage, shredded
2 carrots, shredded
1 red onion, halved and thinly sliced
1 yellow pepper, halved, seeded and cut into thin strips
1 orange pepper, halved, seeded and cut into thin strips
2 jalapeno peppers, finely diced
1/2 cup cider vinegar
2 teaspoons dry mustard
2 teaspoons sugar
Salt and freshly ground black pepper
1/3 cup vegetable oil

Steps:

  • Toss together the cabbage, carrots, onion, bell peppers and jalapeno peppers in a large bowl. Whisk together the vinegar, mustard, and sugar in a medium bowl; season with salt and pepper. Slowly whisk in the oil. Pour the dressing over the vegetables and toss to coat. Season with salt and pepper. Let sit 15 minutes at room temperature before serving.

CABBAGE CRUNCH SALAD



Cabbage Crunch Salad image

This is a wonderful cabbage salad that offers a good alternative to regular coleslaw. It has a good texture and wonderful taste.

Provided by Angela T

Categories     Vegetable

Time 45m

Yield 8-10 serving(s)

Number Of Ingredients 11

2 tablespoons toasted sesame seeds
1/2 cup toasted slivered almonds
1/2 head shredded cabbage
4 -5 green onions, finely chopped
1 package chicken-flavored ramen noodles, uncooked crumbled into small pieces
2 tablespoons sugar
3 tablespoons vinegar
1/2 cup light vegetable oil
1 teaspoon salt
1/2 teaspoon pepper
1/2 packet seasoning, from noodles

Steps:

  • Combine the first five ingredients.
  • Mix the dressing and add right before serving.

WHOLE FOODS CABBAGE CRUNCH



Whole Foods Cabbage Crunch image

I was thrilled to find one of my favorite recipes from Whole Foods in the Fort Lauderdale Sun Sentinel online. I think its awfully close to the original which I love. It is such a healthy, refreshing salad, and a light alternative to coleslaw. Make sure to use fresh, crisp cabbage and don't toss with the dressing until right before serving. (Got any suggestions to make it just like my Whole Foods favorite?)

Provided by ctrmom

Categories     Vegetable

Time 15m

Yield 6 serving(s)

Number Of Ingredients 8

8 cups green cabbage, shredded (1/2 a large head)
1 teaspoon black sesame seed, toasted
4 scallions, sliced with some green stems
1/4 cup sliced almonds
1/4 cup canola oil
2 tablespoons apple cider vinegar
1 tablespoon honey
salt, to taste

Steps:

  • Toss all ingredients together and refrigerate until ready to serve.
  • Honey Dressing: Mix cider and honey together. Pour in oil drop by drop and whisk until emulsified. Chill if not using right away. Before serving, whisk again and pour over salad. Toss to coat.

STUFFED WHOLE CABBAGE



Stuffed Whole Cabbage image

My husband's fantastic about trying new recipes-like this one I experimented with before getting just right! -Wyn Jespersen, Suffield, Connecticut

Provided by Taste of Home

Categories     Dinner

Time 2h15m

Yield 8 servings.

Number Of Ingredients 21

SAUCE:
1 can (28 ounces) diced tomatoes, undrained
1 can (6 ounces) tomato paste
1 garlic clove, minced
1-1/2 teaspoons dried oregano
1 teaspoon dried thyme
1 teaspoon brown sugar
1/2 teaspoon salt
FILLING:
1 large head cabbage (4 pounds), such as savoy
2 teaspoons vegetable oil
1 medium onion, chopped
1 pound ground beef
3/4 cup cooked rice
1 large egg, beaten
1 teaspoon salt
1/2 teaspoon pepper
1-1/4 cups water, divided
3 tablespoons cornstarch
2 tablespoons shredded Parmesan cheese
Optional: Fresh thyme and oregano leaves

Steps:

  • Combine sauce ingredients; set aside. Line a medium bowl with cheesecloth, allowing 6 inches to overhang edges of bowl. Place cabbage in bowl with core facing up. Remove core and center of cabbage, leaving a 1-in. shell. Discard core; chop center cabbage leaves. , Heat large skillet over medium heat; add oil. Cook onion and 1 cup chopped cabbage in oil until tender, 4-5 minutes. Remove from the heat and cool slightly. In a small bowl, combine beef, onion mixture, 1 cup sauce, rice, egg, salt and pepper. Spoon mixture into cabbage shell. Gather cheesecloth around cabbage and twist tightly to securely enclose cabbage leaves and filling. , Place 1 cup water, remaining chopped cabbage and remaining sauce in a Dutch oven; mix well. Carefully add stuffed cabbage, with twisted cheesecloth facing down. Bring to a boil. Reduce heat; simmer, covered, until whole cabbage is tender and a thermometer inserted in the middle of the cabbage reads 165°, 1 to 1-1/4 hours. Remove cabbage and discard cheesecloth. Place cabbage on a serving platter; keep warm. , Combine the cornstarch and remaining 1/4 cup water; add to Dutch oven. Bring to a boil, stirring constantly. Boil until thickened, about 2 minutes. Cut cabbage into wedges; serve with sauce and Parmesan cheese. If desired, sprinkle with fresh thyme and oregano leaves.

Nutrition Facts : Calories 306 calories, Fat 14g fat (5g saturated fat), Cholesterol 64mg cholesterol, Sodium 724mg sodium, Carbohydrate 31g carbohydrate (14g sugars, Fiber 8g fiber), Protein 17g protein.

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