Best 10 Cabbage Salsa Recipes

SOFT BLACK BEAN TACOS WITH SALSA AND CABBAGE

Steps:

• Heat the oil in a large, heavy skillet over medium-high heat and add the chili powder and ground cumin. Allow the spices to sizzle for about half a minute, until very fragrant, and stir in the black beans and 1/2 cup water. Cook, stirring and mashing the beans with the back of your spoon, for 5 to 10 minutes, until thick and fragrant. Be careful that you don't let the beans dry out too much. If they do, add a little more water. Remove from the heat.
• Heat the tortillas, two or three at a time, in a dry skillet over medium-high heat, or in a microwave. Top with the black beans, salsa, cheese and cabbage. Fold the filled tortillas over if desired and serve. Alternatively, one at a time, place a tortilla on a plate, top with the beans and cheese and heat through for 30 seconds to a minute in a microwave. Then top with salsa and a generous handful of cabbage, and serve.

CABBAGE SALSA

Steps:

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

GRILLED MAHI MAHI TACO, RED CABBAGE SLAW, TOMATO AVOCADO SALSA,

Steps:

• For Tacos:.
• Preheat grill.
• Brush fillets with oil and season with salt and pepper. Grill for 3-4 minutes per side.
• Remove from grill, and drizzle with some of the Citrus Vinaigrette. Let rest 5 minutes, and then flake with a fork.
• Fill each fried tortilla with some of the mahi, top with the Red Cabbage Slaw, Tomato And Avocado Salsa, and drizzle with Charred Pineapple-Habanero Hot Sauce.
• For Citrus Vinaigrette:.
• Combine all ingredients in a blender, and blend for 1 minute.
• For Red Cabbage Slaw:.
• Combine all ingredients in a bowl. Season with salt and pepper, to taste.
• For Tomato And Avocado Salsa:.
• Gently combine all ingredients in a bowl. Season with salt and pepper, to taste.
• For Charred Pineapple-Habanero Hot Sauce:.
• Heat a grill to high or preheat the broiler. Place the whole pineapple (do not peel it) on the grill, and grill until the entire surface is completely black and charred. Remove from grill, and let cool slightly.
• Peel the pineapple, remove the core, and coarsely chop the flesh.
• Heat oil in a medium saucepan over med-high heat.
• Add the onion, and cook until soft.
• Add the pineapple, pineapple puree, habanero, and vinegar, and cook until the mixture is completely soft, about 25-30 minutes.
• Transfer to a blender, and blend until smooth.
• Season with salt, pepper, and honey, to taste.
• Strain the mixture into a bowl.
• *Note: If you can't find the Pineapple Puree, heat up 1 20 oz. can of pineapple chunks in unsweetended pineapple juice along with 6 tablespoons of sugar. Simmer until the liquid has reduced by 1/2. Puree the mixture in a blender.

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!

SOFT TACOS WITH MUSHROOMS, CABBAGE AND CHIPOTLE RANCHERA SALSA

Steps:

• 1. Heat a large, heavy skillet over medium-high heat and add the olive oil. When the oil is hot, add the mushrooms and sear, stirring often or tossing in the pan, until they are lightly colored and beginning to sweat, 3 to 5 minutes. Add the scallions and cook, stirring, for about 1 minute, until tender. Add the garlic and cook, stirring, until fragrant, 30 seconds to a minute. 2. Season the mushrooms with salt and pepper and stir in the cabbage. Cook, stirring often, until the cabbage is tender, about 5 minutes. Add salt and pepper to taste and stir in the cilantro and 1/4 to 1/2 cup of the salsa (to taste). 3. Heat the tortillas. Top with the mushroom/cabbage mixture, sprinkle with cheese if desired, and serve.

CORNED BEEF AND CABBAGE LEAF WRAPS WITH CARROT SALSA

Steps:

• Mix grated carrot, red onion, green chiles, garlic, diced tomatoes, and sea salt together in a mixing bowl. Cover and chill 1 hour before serving.
• Combine hash and eggs in a skillet and cook over medium high heat, stirring frequently, until eggs are set and no longer runny, 6 to 8 minutes. Season with pepper to taste.
• Spoon filling into cabbage leaves and top with salsa.

TOMATO & CABBAGE SALSA "CRACK" RECIPE - (4.5/5)

Steps:

• Combine all ingredients in large pot. Cook until well done, about 45 minutes. Use an immersion blender to preferred consistency. Put in sterile pint jars with 1/2 inch head space. Process in water bath canner for 15 minutes. Makes about 14 pints. Note: Sometimes I use my "stovetop smoker" to smoke about 1/4 of the tomatoes; just wash, cut out the stem, and stack in the smoker! This adds a little smokey flavor to the salsa.

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.

MULTI-GRAIN PASTA WITH SICILIAN SALSA VERDE, CABBAGE, AND HARICOTS VERTS

Steps:

• Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain, reserving 1 cup pasta cooking liquid.
• Meanwhile, puree parsley, 4 tablespoons oil, capers, anchovies, and 1/3 of chopped garlic in mini processor.
• Heat 2 tablespoons oil in large skillet over medium-high heat. Add cabbage; sauté until wilted, about 3 minutes. Add haricots verts and remaining garlic; toss 1 minute. Add 3/4 cup cheese, pasta, and 2/3 cup pasta cooking liquid, then parsley mixture from processor. Toss until sauce coats pasta, adding more pasta cooking liquid if dry, about 2 minutes. Season with salt and pepper. Serve, passing remaining 3/4 cup cheese separately.