Cabbage

• ½ medium green cabbage, shredded
• 1-2 carrots, peeled and grated
• 1-2 scallions, chopped

Combine veggies in large bowl. Pour
over the following dressing whisked
together:

• 1/3 cup apple cider vinegar
• 3-4 TBLS olive oil
• 1 TBLS honey (or more to taste)
• 1.5 tsp Dijon mustard
• 1 tsp celery seed
• ¼ tsp salt
• Pepper to taste

• 1-2 TBLS cooking oil
• 1 onion, diced
• 1-2 pounds ground Italian sausage
• 4 cloves garlic, minced
• 2 large carrots, chopped
• ½ cup celeriac, peeled and chopped
• 4 cups chicken broth or broth of choice
• 1 (28 oz) can crushed tomatoes
• 1 bay leaf
• 1 tsp paprika
• 2 tsp dried parsley (or sub. fresh)
• ¼ tsp black pepper
• Salt to taste
• 6 cups green cabbage, chopped

• 2 TBLS cooking oil
• 2 carrots, peeled and chopped
• 1 medium onion, diced
• 1 celery rib or ½ cup celery root, diced
• 2 TBLS white wine or cider vinegar
• 1 large can (28 oz) diced tomatoes
• 1 quart broth of choice
• 2 cups cooked beans any kind (or 1 can)
• 4 garlic cloves, minced
• 2 medium potatoes, peeled and chopped
• ½ medium cabbage, chopped
• 1 tsp dried thyme
• Salt and pepper, to taste
• Fresh or dried parsley, to taste

• 4 cups finely shredded red cabbage
• 3 TBLS olive oil
• ½ or 1 tsp toasted sesame oil
• 3-4 TBLS lemon or lime juice
• Salt and pepper to taste
• 1 cup pitted dates, chopped
• ½ cup feta cheese, crumbled

Whisk oils and lemon juice. Toss with cabbage to coat. Toss in rest of ingredients. 

• 2 cups cabbage, thinly sliced
• 1 cup carrots, peeled and grated
• ½ - 1 cup raisins, chopped (if large)
• ½ cup mayonaise
• Sweetener of choice, to taste
• 1 tsp Dijon mustard
• Salt to taste

Toss the cabbage, carrots, and raisins together in large bowl. In small bowl, mix the rest of the ingredients together to make the dressing. Combine everything and mix evenly. Refrigerate until serving

• 1 TBLS olive oil
• ½ cup minced onion
• 3 cloves garlic, minced
• 1 TBLS fresh ginger, minced
• 8 cups broth of choice
• 1 small-med head cabbage, chopped
• Salt and pepper, to taste
• 3 eggs, whisked
• 2 teaspoons toasted sesame oil

Sauté onion gently 5 min in oil. Add garlic and ginger for 1 min. Add broth and cabbage and simmer for 10 min or until tender. While stirring simmering soup in a circle, slowly drizzle eggs in. Stir in sesame oil, salt and pepper.

• 1 medium or 2 small heads cabbage
• 3 TBSP olive oil
• Salt to taste

Halve cabbage. Cut each half in thirds keeping core intact. Drizzle with olive oil and salt. Char for 6 min on each side in hot skillet.

Whisk together this sauce:

• 1 garlic clove, grated
• 1/3 cup tahini
• 1 tsp honey
• ½ tsp cumin
• zest and juice of 1 lemon
• 4 TBSP water 

Spoon sauce over cabbage, and sprinkle with sesame seeds, and chopped basil. 

• ¼ cup tomato paste
• 3 garlic cloves, minced
• 1.5 tsp ground cumin
• 1.5 tsp ground coriander
• Red chili pepper flakes, to taste
• 1 medium head cabbage
• ½ cup olive oil (or as needed)
• Salt to taste
• Fresh herb, optional (parsley/cilantro)
• Yogurt or sour cream, optional

• 1/2 head red cabbage (about 4 cups shredded)
• 1 1/4 cups water
• 1 1/4 cups vinegar (I used white wine vinegar; cider vinegar was what the original recipe called for, and Asian-style recipes generally use rice wine vinegar)
• 1 1/2 teaspoons kosher salt
• 2 teaspoons sugar
• 4 cloves garlic (sliced)
• 2 teaspoons cumin seeds
• 12 black peppercorns
• A generous pinch red pepper flakes

• 1 medium head of cabbage, red or green, cored and cut into wedges
• 3 TBLS lemon juice
• 2 TBLS olive oil
• salt and pepper

Preheat the oven to 450 degrees.  Arrange the cabbage on a baking sheet in one layer.  Whisk together lemon juice, olive oil, and salt and pepper.  Pour over cabbage wedges.  Roast in oven for approximately 15 minutes.  Turn the cabbage over carefully.  Roast another 15 minutes or until desired browning and tenderness is achieved.