"Just Like KFC" Coleslaw, suggested by Amy

from Food.com

8 cups finely diced cabbage (about 1 head)
1/4 cup diced carrot
2 tablespoons minced onions
1/3 cup granulated sugar
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 cup milk
1/2 cup mayonnaise
1/4 cup buttermilk
1 1/2 tablespoons white vinegar
2 1/2 tablespoons lemon juice


Cabbage and carrots must be finely diced. (I use fine shredder disc on food processor) .
2 Pour cabbage and carrot mixture into large bowl and stir in minced onions.
3 Using regular blade on food processor process remaining ingredients until smooth.
4 Pour over vegetable mixture and mix thoroughly.
5 Cover bowl and refrigerate several hours or overnight before serving.

I added some broccoli stalks, extra carrots, extra red onion, and some celery to it. I didn't have buttermilk, so I "made" some by adding some lemon juice to milk. I also added some tarragon to it. It was really, really good!

Red Cabbage Salad, suggested by Clair

From www.allrecipes.com

Ingredients

• 1/2 cup canola oil
• 2/3 cup red wine vinegar
• 1 tablespoon white sugar
• 1 teaspoon salt
• 1 teaspoon seasoned salt
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon onion powder
• 1 head red cabbage, cored and shredded

Directions

1. In a bowl, mix the canola oil, red wine vinegar, sugar, salt, seasoned salt, pepper, and onion powder. Place the cabbage in a large glass bowl. Pour dressing over cabbage, and toss to coat. Cover, and refrigerate 8 hours, or overnight, stirring occasionally. Drain before serving.

Wilted Cabbage with Toasted Cumin, from Heather

Wilted Cabbage with Toasted Cumin

Savoy cabbage has crinkled, pale green leaves and mellow flavor; you can also use napa (Chinese) cabbage, which has a similarly mild taste. Look for sherry vinegar in specialty or gourmet stores; if you can't find it, substitute cider vinegar. *NOTE: I used plain ol' green cabbage and cider vinegar.

Yield: 6 servings (serving size: 1 cup)

Ingredients
• 2 teaspoons olive oil
• 12 cups coarsely chopped Savoy cabbage (about 2 pounds)
• 1/2 cup water
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 teaspoon cumin seeds
• 1 tablespoon sherry vinegar

Preparation

Heat the olive oil in a Dutch oven over medium heat. Add cabbage and water; cook 6 minutes or until cabbage wilts, stirring occasionally. Stir in salt and black pepper.

Place cumin seeds in a small nonstick skillet; cook over medium heat 1 minute or until seeds are toasted and fragrant, shaking pan frequently. Add the toasted cumin seeds and vinegar to cabbage; cook 6 minutes or until tender, stirring mixture occasionally.

Stuffed Cabbage Casserole, from Stacy

I make stuffed cabbage casserole, because I think that rolling up the beef/rice is a PITA. Plus, when you eat it, you just cut it all up anyway. Here's the recipe that I use. I usually serve it with/over plain mashed potatoes.

9 x 13 pan, buttered
1/2 the height of the dish, fill with chopped up cabbage (almost a whole head)
brown 1 lb. of ground beef (or turkey) and cook a finely chopped onion with it. Drain

In a bowl stir together beef mixture, 1/2 c. uncooked minute rice, 1/2 tsp. salt and pepper, 2 cans of condensed tomato soup, and 2 cans of water. Pour mixture over cabbage. Mix gently with fork.

Cover with foil and bake @ 350 F for 1.5 hours

This is my grandmothers recipe. It's a little bland, so I usually just add some salt to my own serving. It's great comfort food on a cold day.

Chinese Soup, from Carrie

I made Chinese soup and it turned out so delicious!

I used a large carton of low sodium chicken stock, added that to a pot with about 1 cup of water, some ground ginger from a jar, Garlic Garlic, seasoned salt, soy sauce, shredded cabbage (about half a bag of coleslaw mix), snow peas (about half a bag), a few fresh broccoli florets, and let it simmer.
Right at the ended I added a little over 1/2 lb of cooked shrimp, just long enough to warm them.

Really, it was yummy! I served it with pan fried (in just a bit of sesame oil) chicken dumplings.

Grandma Rose's Runzas, from Amy

If you've ever driven through Nebraska, you've probably seen the yellow and green signs for "Runza" restaurants all over the place, this is my grandmother's recipe, handed down from her mother, from her mother, etc. There are other recipes out there for these, but this one, is my favorite.

Filling
* 2 lbs ground beef
* 1 medium to large white onion
*1 medium head of green cabbage
*Salt and pepper

Directions
*In a large pot, brown the ground beef and then drain and rinse. Then return to pot.
*In a food processor (you don't need to, you can chop by hand, but this is soooo much faster) finely chop the cabbage and then the onion.
*Add both to the ground beef and stir so everything is all mixed up.
*Turn the heat under the pot onto low to medium-low and cover with a tight-fitting lid. You'll want to steam the filling until the cabbage and onion is cooked and soft.
*As it's cooking, add salt and pepper to taste. I like mine spicy, so I add a great deal of pepper. When it's done, set it to cool. I often will put it in a bowl in the refrigerator overnight and use it the next day.

Dough
*1 pkg yeast
*2 1/2 C warm water
*5 tbsp sugar
*1 tbsp salt
*6 tbsp melted shortening
*5-6 C flour
*Butter

Directions
*In 1/2 cup of warm water, dissolve the package of yeast
*Stir in the remaining 2 cups of water, sugar, salt and melted shortening
*Add approximately 5 cups of flour and stir to make a dough. Gradually add the remaining cup until the dough is no longer sticky.
*Roll out portions of the dough and cut into "squarish" pieces. These can be any size. The larger the piece, the larger the runza. (I know, not very specific...)
*Place 1-3 spoonfuls of the cooled filling (this is dependent on how large the dough pieces are) in the center of the square.
*Gather the edges together and pinch to close off the "dough packet". You'll end up with an oval "ball" of filling and dough. I usually bring 2 opposite corners together, and then the other 2 opposite corners together to seal.
*Bake at 350 for 20-25 minutes until they start to turn golden brown.
*Brush the tops with melted butter, or just rub the stick of butter along the tops.
*When they've cooled a bit, enjoy!!

These can be frozen once they're cooked to save for later. I'll usually make a double batch so I can do this.

Halushki, an idea from Stacy

It's something I grew up on, so I don't have a recipe. I usually make it with no meat. It's typically served with some kind of pork (pork chops, sausage, bacon).

Little butter, little olive oil, 1 onion and 1 small head cabbage. Saute.
Cook egg noodles separately and when they're done throw them in w/ the veggies.
Cook bacon and crumble in.

ETA: salt and pepper of course.

Stuffed Cabbage Casserole, and idea from Stacy

I just chop up cabbage, fill half-way-up the baking dish (that has been greased with butter all around), add a lb. of ground beef that I browned with a finely chopped onion (and salt) then add a half cup instant rice and two cans of tomato soup (mixed with 2 cans water). Stir it all up and bake on 350 for 1.5 hrs. My grandmother always serves it over mashed potatoes because it is kind of soupy...but we just eat it plain in a bowl.