FAVORITE CABBAGE SALAD
This cabbage salad really has been a favorite for decades. It is easy to make and travels well for potluck suppers. -Edna Culbertson, Jenison, Michigan
Provided by Taste of Home
Categories Lunch Side Dishes
Time 10m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, combine cabbage, green pepper and onion. In a small bowl, combine mayonnaise, vinegar, sugar and salt. Pour over cabbage mixture and toss to coat. Cover and refrigerate at least 4 hours. Stir in bacon just before serving.
Nutrition Facts : Calories 90 calories, Fat 6g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 169mg sodium, Carbohydrate 8g carbohydrate (5g sugars, Fiber 2g fiber), Protein 2g protein.
MUM'S CABBAGE SALAD
We weren't big on green salads when I was growing up tho we did eat a lot of raw veggies and put lettuce on sandwiches. Me, I liked chunks of lettuce with Miracle Whip spread on them, like an open-faced sandwich lol This was one of the salads Mum made that got gobbled up by everyone. It is another special memory for me as Mum...
Provided by Sue Fitzpatrick
Categories Other Salads
Time 15m
Number Of Ingredients 8
Steps:
- 1. Wash and core cabbage (remove centre stem).
- 2. Slice it
- 3. Dice it and put it in a bowl
- 4. add 2 or 3 chopped green onion (tops only)
- 5. slice tomato into thin wedges (put aside)
- 6. Put Miracle Whip in a cup or jar. Add mustard and milk (1 tsp at a time). Mix to a creamy salad dressing consistency. (optional, add sugar).
- 7. Thoroughly mix dressing through cabbage and onion. Gently press the cabbage to an even level in the bowl. Garnish with a ring of tomato wedges on the inside of the bowl. Refrigerate until ready to eat.
- 8. Note: I add the mustard a little at a time. I don't want a mustard yellow dressing. I add the dressing to the cabbage a little at a time until I get the right blend. You want everything lightly coated, but not wet. Discard any excess dressing. The sugar is optional, but I like the subtle sweetness and mustard taste the salad has with it.
MOM'S CABBAGE ROLLS
My mom made the best Ukrainian cabbage rolls, simply filled with rice and bacon and cooked in a tomato sauce. This recipe is the closest I could find to hers.
Provided by Irmgard
Categories Long Grain Rice
Time 3h
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- With a large, sharp knife, cut out the core from the cabbage.
- Place the cabbage in a deep pot and pour boiling water into the core until the cabbage is completely covered.
- Let stand until the outer leaves can be separated, then parboil or steam the leaves just until soft and pliable.
- Continue with the remainder of the cabbage.
- In a saucepan, bring 2 cups of water to a boil; add the rice.
- Reduce the heat to low and cook, covered, for 15 minutes; drain.
- Meanwhile, in a separate saucepan, cook the bacon over medium heat until all the fat is drawn out.
- Add the onions; cook until lightly browned.
- Add to the cooked rice; season with salt to taste.
- Line a roasting pan with the outer cabbage leaves.
- Place a spoonful of the rice mixture onto each inner cabbage leaf; roll up, tucking in the ends, and place in the pan.
- If necessary, trim out the centre rib of the leaf to make rolling easier.
- Pour tomato juice over the cabbage rolls.
- Cover with more cabbage leaves.
- Cover and bake in a 350 degree F oven for 1-1/2 to 2 hours or until tender.
Nutrition Facts : Calories 440.4, Fat 26, SaturatedFat 8.6, Cholesterol 38.6, Sodium 750.6, Carbohydrate 41.1, Fiber 5.2, Sugar 9.7, Protein 11.8
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