Best Moms Cabbage Salad Recipes

EVERYDAY CABBAGE SALAD

Everyday Cabbage Salad image

Goes with practically anything. Think of it like Coleslaw - minus the mayo dressing. Great with light foods like seafood, and refreshing with hearty foods like stews and roasts. Chop the cabbage and keep in the fridge with the dressing in a jar, lasts for up to a week! Use just cabbage, and any colours you please. Can't-Stop-Eating-It-Delicious!

Provided by Nagi

Number Of Ingredients 8

Ingredients

5 cups shredded green cabbage
2 cups shredded red cabbage ((or more green))
1 cup shredded carrot ((or more cabbage))
1/4 cup cidar vinegar
2 tbsp oil (vegetable or canola, or light olive oil)
1 1/2 - 2 tbsp white sugar (adjust to taste)
1 tsp dijon mustard
1/2 tsp salt

Steps:

Shake Dressing ingredients in a jar. Start with 1 1/2 tbsp sugar and adjust to taste.
Place Salad ingredients in a large bowl. Pour over Dressing, toss. Set aside 20 minutes - mound will reduce by almost half and become juicy! Serve.

Nutrition Facts : Calories 150 kcal, ServingSize 1 serving

FAVORITE CABBAGE SALAD

Favorite Cabbage Salad image

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

Ingredients

1 small head cabbage, shredded
1/2 cup chopped green pepper
1/2 cup chopped onion
3 tablespoons mayonnaise
2 tablespoons white vinegar
1 tablespoon sugar
1/4 teaspoon salt
4 bacon strips, cooked and crumbled

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.

MOM'S PURPLE CABBAGE SALAD

Mom's Purple Cabbage Salad image

Got this from my Mom in 1989. I suspect she got it out of a magazine (BHG?) or the newspaper.... We've been eating it regularly since. Be sure to make it up a day ahead so the flavors mix well. This recipe makes enough for a small army so this is a good one to take to a pot luck or (large) family picnic etc. If the salad is kept in the fridge it lasts 4 - 5 days if tightly covered. (BTW - we've used Hellmans, Hellman's light, Miracle Whip and MW light for the salad dressing. It is truly best with the full fat Hellman's...)

Provided by Gidget265

Categories Cauliflower

Time 45m

Yield 15-20 serving(s)

Number Of Ingredients 11

Ingredients

1 head purple cabbage, shredded (knife or food processor)
1 head cauliflower, cut up into bitesize
1 large bunch broccoli, cut up into bitesize
1 large onion, diced
1 (16 ounce) package frozen peas, thawed
1 lb bacon, fried and crumbled
2 cups Hellmann's mayonnaise
1/3 cup parmesan cheese
1/2 cup sugar
1/2 teaspoon salt
1/2 teaspoon pepper

Steps:

Fry, drain and crumble the bacon.
Get out the biggest bowl you have in the house.
Chop or shred the cabbage, cauliflower, broccoli and onion. Mix in the veggies (incl peas) and the bacon. Set salad aside.
Mix the dressing by combining the mayo, cheese, sugar, S&P.
Toss the salad with the dressing the night before your event. Shake up the salad once or twice to make sure the dressing mixes.

Nutrition Facts : Calories 364.6, Fat 25.1, SaturatedFat 6.5, Cholesterol 30.7, Sodium 660.5, Carbohydrate 28.5, Fiber 4.6, Sugar 14.5, Protein 9

MOM'S CABBAGE SALAD

Mom's Cabbage Salad image

Make and share this Mom's Cabbage Salad recipe from Food.com.

Provided by Toadi

Categories Vegetable

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 6

Ingredients

1 head cabbage, shredded
1/4 cup onion, chopped
1/2 cup oil
1/2 cup vinegar
1/2 cup sugar
1 teaspoon celery seed

Steps:

In a saucepan, combine oil, vinegar, sugar and celery seed. Bring to a boil.
Pour over veggies. Cover well and refrigerate.

Nutrition Facts : Calories 403.6, Fat 27.7, SaturatedFat 3.6, Sodium 42.6, Carbohydrate 38.9, Fiber 5.4, Sugar 33.5, Protein 3.5

MOM'S CABBAGE ROLLS

Mom's Cabbage Rolls image

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

Ingredients

1 cabbage
1 cup long-grain rice
3/4 lb bacon, finely chopped
2 onions, finely chopped
salt
1 (19 ounce) can tomato juice

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.