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Beef and Cabbage Wraps

Start to Finish: 20 minutes

8 8-inch flour tortillas
12 oz. lan ground beef
1/2 cup chopped onion (1 medium)
1 cup frozen whole kernel corn
1/2 to 2/3 cup bottled barbecue sauce
2 cups packaged shredded cabbage with carrot (coleslaw mix)

1. Wrap tortillas tightly in foil; place on baking sheet. Heat in 350 F oven 10 minutes or until heated through.

2. Meanwhile, in large skillet cook beef and onion until beef is brown and onion is tender. Drain. Stir in corn and 1/3 cup barbecue sauce. Cook ad stir until heated through.

3. To serve, spread one side of tortilla with some of the remaining barbecue sauce. Spoon about 1/2 cup filling on each tortilla. Add shredded cabbage mix. Roll to make wraps. makes 4 servings.

Blue Cheese and Bacon Coleslaw

1(16-ounce) package coleslaw mix
1 cup crumbled blue cheese
8 bacon slices, cooked and crumbled
1/3 cup mayonnaise
2 tablespoons red wine vinegar
1 tablespoon honey
1/4 teaspoon salt
1/8 teaspoon black pepper

In a large bowl, toss together the coleslaw mix, blue cheese and bacon. In a separate small bowl, whisk together the mayonnaise, vinegar, honey, salt and pepper. Gently toss over the coleslaw mixture. cover and refrigerate at least 30 minutes before serving.

Makes 10 servings

Cabbage Patch Coleslaw

2 (10-ounce) packages finely shredded cabbage
1 carrot, peeled and shredded
1/2 cup sugar
1/2 cup mayonnaise
1/4 cup milk
1/4 cup buttermilk
2 1/2 tablespoons lemon juice
1 1/2 tablespoons white vinegar
1/2 teaspoon salt
1/8 teaspoon pepper

Place the cabbage and carrot in a large bowl and toss gently. In a separate bowl, whisk together the sugar, mayonnaise, milk, buttermilk, juice, vinegar, salt and pepper. Pour over the cabbage mixture, tossing to coat. Cover and refrigerate at least 2 hours before serving.

Makes 10 servings.

Noodle-Cabbage Fry

1 med. onion, chopped
2 T butter, margarine or oil
1/2 head cabbage, copped fine (about 1 pound)
2 cups cooked noodles
salt & pepper to taste.

In large skillet, saute onion in butter. Add chopped cabbage; stir well. Cover pan and cook over medium heat until tender. Add cooked noodles and stir over high head until mixture is hot and noodles are slightly browned. Season with salt & pepper.

Makes 4 servings.



recipe makes 4 servings
  • 12 ounces sliced bacon
  • 1 1/3 cups water
  • 4 eggs
  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 1 medium head cabbage, cored and sliced
  • 2 tablespoons minced pickled ginger
  • 1/4 cup tonkatsu sauce or barbeque sauce
  • PREP 15 mins

  • COOK 30 mins

  • READY IN 45 mins


  1. Fry the bacon in a large skillet over medium heat until slightly crispy. Remove to paper towels to drain and set aside.
  2. In a large bowl, stir together the water and eggs. Gradually stir in the flour and salt until smooth. Add the cabbage and ginger; stir until evenly distributed.
  3. Heat a skillet over medium heat and coat with cooking spray. Pour about 1/4 of the batter into the center of the skillet. Place 4 slices of cooked bacon in the center. Use a spatula to shape the pancake into a circle. Fry for about 5 minutes or until the edges are dry. Flip and cook on the other side until the center is stable and it is browned on both sides. Remove from the pan and drizzle with tonkatsu sauce to serve. Continue with remaining batter and bacon.

Old-Fashioned Mayonnaise Slaw

6 cups finely chopped cabbage
1 tablespoon sugar
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 cup mayonnaise

Place the cabbage in a large bowl. In a separate bowl, combine the sugar, salt, pepper and mayonnaise, stirring well. Toss gently with the cabbage. Cover and refrigerate at least 2 hours before serving.

Makes 8 servings.

Polynesian Coleslaw

8 ounce can pineapple tidbits
1/2 cup mayonnaise or salad dressing
4 cups shredded cabbage
1/4 teaspoon white pepper
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
11 ounce can mandarin oranges, drained

Drain pineapple, reserving 2 tablespoons liquid. Combine liquid with mayonnaise. Combine cabbage, seasonings and and mayonnaise in large bowl. Add pineapple and mandarin oranges; toss gently. Cover and chill. 6 servings.

Red Cabbage Salad

1 1/2 cup red cabbage
2-3 scallions chopped
1/4 cup toasted almonds
2 packages oodles/noodles
1 seasoning packet
1/4 cup vegetable oil
1/8 cup apple cider vinegar
1 T. sugar
pepper to taste

Skillet Stuffed Cabbage

Prep 15 Minutes
Cook about 20 minutes
Makes 4 main-dish servings

1 can (28 ounces) diced tomatoes
1 1/4 pounds lean (90%) ground beef
1 bag (8.8 ounces) heat-and-serve precooked rice pilaf (do not heat)
1 cup loosely packed fresh mint leaves, coarsely chopped
1 small head green cabbage (about 2 pounds), cored

1. Transfer 1 cup canned tomatoes with some juice to medium bowl. Pour remaining tomatoes with juice into nonstick 12-inch skillet.

2. To tomatoes in bowl, add beef, rice, mint, 3/4 teaspoon salt,and 1/2 teaspoon pepper; mix to blend.

3. Remove 8 large cabbage leaves from head. Spoon 1/2 cup meat mixture into center of each leaf; arrange, open side up, in skillet over tomatoes. Cover skillet and cook mixture over medium-high heat 20 minutes or until beef loses its pink color.

4. To serve, place 2 stuffed cabbage leaves on each of 4 dinner plates. Spoon tomato sauce over cabbage.

Snow Pea Coleslaw

1/4 pound fresh snow peas, trimmed
1 (16-ounce) package coleslaw mix
1 (15.25-ounce) can pineapple chunks, drained
1/4 cup mayonnaise
1/4 cup teriyaki baste and glaze
2 tablespoons rice vinegar
1/2 teaspoon garlic salt
1/4 teaspoon crushed red pepper
1/3 cup dry-roasted peanuts

Place the snow peas in a heavy saucepan and cover with water. Place over high heat and bring to a boil. Cook 1 minute. Drain and plunge into ice water. Drain again and cut in half.

In a large mixing bowl, combine the peas, coleslaw mix and pineapple chunks. Toss gently. In a separate bowl, whisk together the mayonnaise, teriyaki, vinegar, salt and pepper. Pour over the coleslaw mixture and toss to evenly coat. Cover and refrigerate at least 2 hours. Toss again before serving. When ready to serve, sprinkle with the peanuts.

Makes 6 servings.

Sweet and Sour Coleslaw

1 (16-ounce) package coleslaw mix
1/2 cup sugar
1/4 cup honey
2 teaspoons firmly packed brown sugar
1 tablespoon salt
1 teaspoon dry mustard
1/3 cup vegetable oil
1 cup apple cider vinegar
1 teaspoon celery seeds

Place the coleslaw mix in a large bowl. Sprinkle with the sugar and drizzle with the honey. Do not stir.

In a small saucepan, combine the brown sugar, salt, dry mustard, oil, vinegar and seeds. Bring to a boil and let cool 15 minutes. Pour over the coleslaw, mixing well. Cover and refrigerate at least 4 hours before serving.

Makes 8 servings.

Zesty Hot Coleslaw

1/2 cup mayonnaise
1/3 cup sour cream
2 tablespoons red wine vinegar
2 tablespoons canola or vegetable oil
1 garlic clove, minced
1/4 cup chopped pickled jalapeño peppers
1/4 teaspoon salt
1/4 teaspoon black pepper
1 (1-pound) package coleslaw mix

In a small bowl, whisk together the mayonnaise, sour cream, vinegar, oil, garlic, jalapeños, salt and pepper. Pour over the coleslaw mix and toss evenly to coat. Cover and refrigerate at least 2 hours before serving. Toss again before serving.

Makes 6 servings.