Salsa Cabbage Food

CABBAGE SALSA

Steps:

• Combine all ingredients.
• Chill for a few hours.
• Serve with tortilla chips.

CABBAGE SALSA

Steps:

• In large bowl stir together the cabbage, chiles, tomato, onion, cilantro, jalapeno, salt, garlic powder and pepper.
• Transfer to a jar and store in the refrigerator overnight.

CABBAGE SALSA - MEXICAN COLESLAW

Steps:

• Finely dice red onion, tomatoes, jalapeño, garlic, and cilantro and add to medium sized mixing bowl.
• Add lemon or lime juice, salt, a pinch of cayenne pepper, and seasoned salt and stir to combine.
• Chop or shred green cabbage and add to pico de gallo mixture. Stir to combine and serve.

PINEAPPLE SALSA

Steps:

• Mix 3 chopped tomatoes, 1 diced seeded jalapeno, 1 diced red onion, 1 cup diced pineapple, 4 tablespoons chopped cilantro, 1/4 teaspoon each ground cumin and ground allspice, a pinch of sugar and salt to taste.

CABBAGE SALSA

Steps:

• In a large mixing bowl, combine ingredients and mix well. Add garlic salt and pepper to taste. Serve immediately.

CABBAGE ROLLS WITH RED SALSA

Steps:

• Prepare salsa: Heat the oil in a saucepan over moderate heat. Add the onion and saute until soft, about 5 minutes. Add the garlic, jalapeno and salt and saute for 1 minute longer. Add the tomatoes with their juices and reduce the heat to low. Cook the tomatoes, stirring occasionally, until soft and juices have reduced by half, about 10 to 15 minutes. Adjust seasonings with salt, pepper and sugar to taste. Transfer the tomato mixture to a blender and puree until smooth. Set aside.
• Prepare cabbage rolls: Bring a large pot of salted water to a boil. Core the cabbage and drop it into the boiling water. Boil the cabbage until the leaves loosen and come off easily, using tongs to separate the leaves. Immerse the leaves in cold water, then drain completely on paper towels.
• Heat the oil in a large saute pan over moderate heat. Add the onion and saute until soft, about 5 minutes. Add the garlic, cumin and oregano, and saute 1 minute longer. Remove from heat and let cool.
• In a bowl, combine the pork, beef, cooled onion, egg, bread crumbs, salt and pepper. Using your hands, mix well and divide into 12 portions.
• Preheat the oven to 350 degrees F. Prepare the cabbage leaves by cutting out the tough part of the central stem from the lower part of each leaf. Spread each leaf with a portion of the filling and roll into a cylinder, enclosing the filling completely. (You may need to overlap a few small leaves if you run out of big leaves).
• Place the stuffed cabbage rolls in a 9 by 13inch baking dish, folded side down. Pour the salsa over the cabbage rolls and bake, covered, for 1 hour or until the cabbage is very tender.
• Transfer cabbage rolls to individual plates or a serving platter, sprinkle with the Cotija cheese and serve warm.

CABBAGE AND CARROT SALSA

Steps:

• In a medium bowl, combine all ingredients.
• Cover and refrigerate for at least 30 minutes.

PICO DE GALLO WITH CABBAGE (MEXICAN COLESLAW)

Steps:

• Combine cabbage, tomatoes, red onion, jalapeno slices, 2 tablespoons juice from jalapenos, cilantro, lime juice, vinegar, chili powder, black pepper, salt, and cayenne pepper in a bowl; refrigerate for flavors to blend, 1 to 2 hours.

CABBAGE AND SAUSAGE CROCK POT

Steps:

• Layer ingredients in the order listed.
• Cook on high 4 to 6 hours or on low 8 to 10 hours.

FRANK'S CHOPPED SALSA

Steps:

• Combine the tomatoes, garlic, jalapenos, red onion, cabbage, cilantro, and lime juice in a large bowl. Season to taste with salt. Refrigerate for several hours before serving.

JAMAICAN CABBAGE

Steps:

• Peel tough outer leaves from cabbage, core the head, and shred cabbage.
• Heat olive oil in a large skillet over medium high heat; Raise heat to high. Stir onion, green bell pepper, and green onion in the hot oil and cook until vegetables have softened, about 5 minutes, stirring often. Stir thyme, Scotch bonnet pepper, and salt into onion mixture.
• Mix shredded cabbage and carrots into onion mixture until thoroughly combined, cover skillet, and reduce heat to medium-low. Cook until cabbage has started to soften, about 10 minutes, stirring occasionally. Uncover skillet and stir vinegar and sugar into cabbage mixture; cook and stir until cabbage is tender, about 3 more minutes. Discard Scotch bonnet pepper and thyme sprigs before serving.

POPCAT'S CABBAGE SALSA

Steps:

• Shred the Cabbage and put it in a mixing bowl.
• Sprinkle with the Salt and mix well.
• Chop the Onion add it to the bowl and toss.
• Slice the Green Onion, thinly on the diagonal, both green and white add it to the bowl and toss.
• Mince the Garlic and mix it in well.
• Seed the Jalapeno Pepper, mince it add it to the bowl and toss (Wash your hands before you rub pepper goop in your eyes!).
• Chop the Cilantro add it to the bowl and toss.
• Seed and dice the Roma Tomato add it to the bowl and toss.
• In a separate bowl pour in the juice of the Lime and the Lemon.
• Add the Orange Juice, Apple Cider Vinegar, Hot Sauce (I like Cholula) and Sugar and mix well.
• Pour the juices over the Cabbage mixture and grind some Black Pepper over the top. Mix well and let it sit for at least a couple of hours so the flavors can blend.
• Serve with Tortilla Chips before a meal or as a Side Dish.

CABBAGE SALSA

Steps:

• 1. Chop the cabbage to the desired size (I like mine a little chunky). Finely chop the cilantro by hand and add to the cabbage (Make sure to rinse the cilantro under water really good). I use a chopper to chop the green onions and jalapenos. The jalapenos need to be cleaned and sliced in half and all the seeds and membranes removed. Do not add any of the seeds or membranes until after you sample and see how hot the salsa is naturally. If the salsa is not too hot go ahead and add some of the seeds and membranes as needed.
• 2. Add all the spices, lemon juice, and red wine vinegar. Mix together really well.
• 3. Dice the tomatoes and avocados and fold them in last. If I make this recipe the night before I do not add the tomatoes and avocados until about one(1) hour before I serve the salsa. Do not mix to much as the tomatoes and avocados will become mushy. Serve with white corn chips. Enjoy!