Cabbage Picnic Salad Food

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SAVOY CABBAGE SALAD



Savoy Cabbage Salad image

Crunchy and mild savoy cabbage is tossed with a pear, Pecorino Romano, walnuts, and champagne vinegar for a delicate salad.

Provided by Buckwheat Queen

Categories     Salad     Green Salad Recipes

Time 15m

Yield 3

Number Of Ingredients 8

⅓ large savoy cabbage, stem and tough outer leaves removed
1 small pear, sliced into bite-sized pieces (with peel)
½ teaspoon lemon juice
½ cup raw walnut halves
2 ounces Pecorino Romano cheese, cut into small chunks
1 teaspoon coarsely ground black pepper
⅛ cup extra-virgin olive oil
1 tablespoon champagne vinegar

Steps:

  • Slice savoy cabbage into bite-sized pieces and put into a large salad bowl.
  • Sprinkle pear pieces with lemon juice and toss to coat. Add to savoy cabbage. Sprinkle with walnuts and Pecorino Romano cheese. Season with pepper and drizzle with extra-virgin olive oil and champagne vinegar. Toss salad and serve.

Nutrition Facts : Calories 310.4 calories, Carbohydrate 14.2 g, Cholesterol 19.7 mg, Fat 25.4 g, Fiber 4.3 g, Protein 9.8 g, SaturatedFat 5.6 g, Sodium 242.3 mg, Sugar 6.3 g

CABBAGE LASAGNA



Cabbage Lasagna image

A very filling, low-carb lasagna that uses cabbage leaves in place of lasagna noodles. We find it every bit as good if not better than lasagna with pasta.

Provided by Ginn

Categories     World Cuisine Recipes     European     Italian

Time 2h30m

Yield 12

Number Of Ingredients 20

1 pound lean ground beef
1 medium onion, chopped
1 tablespoon minced garlic
½ cup grated carrots
4 ounces mushroom pieces
1 pound canned tomatoes
1 tablespoon dried basil
1 teaspoon white sugar
1 teaspoon salt
½ teaspoon thyme
¼ teaspoon nutmeg
1 head cabbage
24 ounces low-fat cottage cheese
½ cup grated Parmesan cheese
1 tablespoon parsley
1 ½ teaspoons salt
1 teaspoon oregano
cooking spray
2 cups grated part-skim mozzarella cheese
½ cup grated Parmesan cheese

Steps:

  • Heat a large skillet over medium-high heat. Cook and stir ground beef, onion, and garlic in the hot skillet until meat is browned and crumbly, 5 to 7 minutes. Drain and discard grease. Add carrots and mushrooms. Add tomatoes and break up using a fork. Add basil, sugar, 1 teaspoon salt, thyme, and nutmeg. Reduce heat and simmer meat sauce for 30 minutes.
  • Meanwhile, bring a large pot of water to a boil. Immerse cabbage in the boiling water and carefully break off leaves. Cook until leaves are limp, about 3 minutes. Drain.
  • Combine cottage cheese, 1/2 cup Parmesan cheese, parsley, 1 1/2 teaspoons salt, and oregano in a bowl and set aside.
  • Preheat the oven to 350 degrees F (175 degrees C). Coat a 9x13-inch baking pan with cooking spray and place a layer of cooked cabbage leaves flat in the bottom.
  • Reserve 1/4 cup of meat sauce. Layer 1/2 the remaining sauce on top of the cabbage leaves in the baking pan. Layer 1/2 the cottage cheese mixture followed by 1/2 the mozzarella cheese. Add a second layer of cabbage leaves, followed by remaining 1/2 of meat sauce, remaining cottage cheese mixture, and mozzarella cheese. Sprinkle reserved 1/4 cup meat sauce on top and finish with 1/2 cup Parmesan cheese.
  • Bake in the preheated oven for 45 minutes. Remove from the oven and let sit 15 minutes before slicing.

Nutrition Facts : Calories 235.2 calories, Carbohydrate 13.5 g, Cholesterol 46.6 mg, Fat 9.8 g, Fiber 3.5 g, Protein 23.6 g, SaturatedFat 4.9 g, Sodium 1018 mg, Sugar 7.8 g

CABBAGE PICNIC SALAD



Cabbage Picnic Salad image

THE nice sweet and sour blend enhances all the ingredients in this salad. Slightly different than cole slaw, it's a good dish to bring to pot-lucks and picnics. It keeps well and the taste is refreshing.

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 2 servings.

Number Of Ingredients 8

1/4 cup cider vinegar
2 tablespoons honey
1/4 teaspoon salt
1 cup chopped cabbage
1/2 cup chopped carrot
1/2 cup chopped green pepper
1/4 cup chopped onion
1 teaspoon minced fennel fronds, optional

Steps:

  • In a small saucepan, bring the vinegar, honey and salt to a boil. Stir in the cabbage, carrot, green pepper and onion. Return to a boil. , Remove from the heat; stir in fennel if desired. Cool. Transfer to a small bowl; cover and refrigerate until chilled.

Nutrition Facts : Calories 111 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 317mg sodium, Carbohydrate 29g carbohydrate (24g sugars, Fiber 3g fiber), Protein 2g protein.

QUICK AND EASY POINTED CABBAGE



Quick and Easy Pointed Cabbage image

Pointed cabbage is an especially mild, flavorful cabbage. This is an easy way to cook it and you have a yummy vegetarian side dish.

Provided by friederike

Categories     Side Dish     Vegetables

Time 33m

Yield 4

Number Of Ingredients 7

1 tablespoon butter, or more to taste
1 shallot, chopped
1 whole pointed cabbage, cut in fine strips
½ cup vegetable broth
1 ½ teaspoons brown sugar
salt and freshly ground black pepper
1 tablespoon balsamic vinegar, or more to taste

Steps:

  • Melt butter in a pot and saute shallot until soft and translucent, about 5 minutes. Add pointed cabbage, stir, and cook for 2 to 3 minutes. Pour in vegetable broth and season with brown sugar, salt, and pepper.
  • Cover pot and simmer on low heat for 15 minutes. Season with balsamic vinegar.

Nutrition Facts : Calories 104 calories, Carbohydrate 18.2 g, Cholesterol 7.6 mg, Fat 3.2 g, Fiber 5.9 g, Protein 3.4 g, SaturatedFat 1.9 g, Sodium 160.5 mg, Sugar 10.3 g

CRUNCHY NAPA CABBAGE SALAD



Crunchy Napa Cabbage Salad image

This simple salad is great for a large group. Or make the elements, store them separately, and put together small portions as you want them.

Provided by Laura

Categories     Salad

Time 15m

Number Of Ingredients 10

1/4 cup unseasoned rice vinegar
1/4 cup granulated sugar
1/2 cup unflavored vegetable oil (canola or similar)
1 tablespoon soy sauce (can use reduced sodium)
4 tablespoons butter
2 packages dried ramen noodles, crushed
3-4 tablespoons slivered almonds
1/2 teaspoon seasoning from noodle package or freshly ground pepper
1 head Napa or Chinese cabbage, trimmed (about 1-2" off bottom), then shredded
1 bunch scallions, thinly sliced (green and light green parts)

Steps:

  • Put rice vinegar and sugar in small pot under medium-low flame. Heat, stirring, just until the sugar has completely dissolved.
  • Add the oil and soy sauce to the vinegar and sugar. Stir or whisk until well combined and set aside.
  • Preheat the oven to 350 degrees F. Melt the butter on a foil-lined cookie sheet. (That takes about 4 minutes.) Break up the dried ramen noodles in a medium-sized bowl. They don't have to be crushed to a pulp - just made into bite-sized pieces. Mix in the almonds. Spread the mixture on the cookie sheet. Gently mix the butter and crunchies so that the latter are lightly covered with butter. Bake for 10-15 minutes until light golden brown, stirring once or twice while they bake.
  • Sprinkle the seasoning powder on the crunchies, mix it in, and set the crunchies aside to cool.
  • Mix the scallion slices and shredded cabbage.
  • Just before serving, whisk the dressing again, pour it over the cabbage and top with crunchies. To reserve part of the salad, keep the 3 elements: dressing; crunchies; and cabbage/scallion mixture in separate well-sealed containers. Only the cabbage/scallion mixture needs refrigeration.

FRESH CABBAGE SALAD



Fresh Cabbage Salad image

Provided by Food Network

Categories     side-dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 12

1/4 cup white wine vinegar
1/2 cup olive oil
1 teaspoon Dijon mustard
1 teaspoon sugar
Kosher salt
Fresh ground pepper
1 cup finely shredded green cabbage
1 cup finely shredded red cabbage
1/2 cup julienned carrot
1/2 cup julienned red pepper
1/4 cup finely slivered red onion
1 small bunch chives, cut into 2-inch lengths

Steps:

  • In a bowl whisk together the vinegar, oil, Dijon, sugar, and season with salt and pepper. Set aside.
  • In another bowl, toss the cabbage, carrot, red pepper, red onion, and chives together lightly.
  • Drizzle the salad with the vinaigrette, and toss to coat.

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