1. Cabbage and Bacon:
Chop three slices fully cooked bacon, and thinly slice one small onion: Place in large non stick skillet, and cook over medium heat until onion softens, about 4 minutes, stirring ocassionaly. Stir in 8 cups shredded cabbage, 1 cup shredded carrots, 3 tlb. vinegar, and 1/2 tsp. salt, cook about 4 minutes, until tender crisp. Makes 6 side-dish servings.
2. Waldorf Slaw:
In a large salad bowl, toss 8 cups shredded cabbage, and 1 cored and chopped apple, 2 stalks chopped celery, 1/2 cup chopped walnuts, 2/3 cup poppy seed salad dressing, and 1/2 tsp. salt. Makes 8 side-dish servings.
3. Moo Shu Chicken:
In large non stick skillet, cook 8 cups shredded cabbage, 1/3 cup stir fry sauce, 4 sliced green onions over medium heat about 4 minutes until tender crisp, stirring often. Stir in 2 cups shredded cooked chicken, heat through, to serve heat 4 flour tortillas, and fill with Moo Shu Chicken mixture. Makes 4 main-dish servings.
4. Caribbean Pineapple Salad:
Drain 1 can (20 oz.) pineapple chunks. Place in large bowl. Add 8 cups shredded cabbage, 2 tlb. packed brown sugar, 2 tlb. olive oil, 2 tlb. fresh lime peel, 5 tlb. fresh lime juice, and 1/2 tsp.salt. Toss until well mixed. Makes 6 side-dish servings.
5. Smoky Tomato Soup:
In large micro-wave safe bowl, combine 4 cups shredded cabbage, 3/4 cup chopped onion, and 1 tlb.olive oil. Cover and microwave on high about 4 minutes or until vegetables soften, stirring halfway through cooking. In blender, with center part of cover removed to let steam escape, puree cabbage mixture, 1 can (28 ounce) fire roasted diced tomatoes, 1 cup water, and 2 tsp. red wine vinegar. Serve at room temperature or heat in microwave on high 3 minutes to serve hot. Makes 6 first course servings.
