Apple Walnut Slaw
A co-worker shared this slaw recipe with me. Now it’s a favorite at my house, too. Apples, walnuts and raisins are a fun way to dress up coleslaw. —Joan Hallford, North Richland Hills, Texas
Grilled Cabbage
I don’t really like cabbage, but I fixed this recipe and couldn’t believe how good it was! We threw some burgers on the grill and our dinner was complete. I never thought I’d skip dessert because I was full from eating too much cabbage! —Elizabeth Wheeler, Thornville, Ohio
Black Bean and Corn Tacos
We eat meatless meals a few times a week, so I replaced the beef with nutty brown rice to bulk up these tacos. I also like to swap rice for quinoa. —Kristin Rimkus, Snohomish, Washington
Red Cabbage With Bacon
If you’ve braised, marinated or served red cabbage raw, try it steamed, then toss with bacon and a tangy sauce. We serve it with pork or chicken. This is how to cook cabbage with bacon. —Sherri Melotik, Oak Creek, Wisconsin
Spaghetti Squash Lo Mein
My colorful Lo Mein is a lighter version of the classic Chinese dish that everyone at our table loves. Try it with a squirt of Sriracha. —Loanne Chiu, Fort Worth, Texas
Kale Slaw Spring Salad
My parents and in-laws are retired and like to spend winters in Florida. This tangy spring salad welcomes the snowbirds back for our Easter celebration! —Jennifer Gilbert, Brighton, Michigan
Pineapple Coleslaw
When I was a child, my mother often served this salad with multicolored marshmallows sprinkled on top, much to my delight. The marshmallows added a touch of sweetness that really complemented this salad’s tangy flavor. —Betty Follas, Morgan Hill, California
Corned Beef Stir-Fry
The celery seed really comes through in this colorful combination of carrots, cabbage and corned beef. A woman at church shared the recipe with me. My husband and son love its subtle sweetness. —Alesah Padgett, Franklin, Georgia
Blue Cheese Apple Slaw
The holidays are busy. That’s why I appreciate this no-fuss recipe that can be made ahead and chilled until you are ready to eat. If you want your dish to have more color, add more carrot. —Libby Walp, Chicago, Illinois
Pork Noodle Soup
My daughter created this soup when she needed to use up some leftover pork. You can use more water for a thinner soup or less water for a noodle dish. It’s good with mushroom flavored ramen noodles, too. —Eleanor Niska, Twin Falls, Idaho
Shrimp with Warm German-Style Coleslaw
We love anything that is tangy or has bacon. With fennel and tarragon, this is a super savory dish. I use the medley from Minute Rice if I don’t have time to make my own. —Ann Sheehy, Lawrence, Massachusetts
Warm Cabbage, Fennel and Pear Salad
This crunchy salad makes an elegant first course or side, but it’s hearty enough to be an entree when paired with a crusty artisan bread. We love it served warm. —Grace Voltolina, Westport, Connecticut
Mexican Cabbage Roll Soup
I love sharing our humble and hearty soup made with beef, cabbage and green chiles. A blast of cilantro gives it a sunshiny finish. —Michelle Beal, Powell, Tennessee
Chunky Veggie Slaw
The classic coleslaw with cabbage gets a fresh approach when you add broccoli, cucumbers, snap peas and crunchy walnuts. —Nicholas King, Duluth, Minnesota
Thai Chicken Pasta Salad
I combined several recipes to come up with my healthier twist on traditional pad thai. My version has only one-third the sodium of frozen versions you find in the store. —Beth Dauenhauer, Pueblo, Colorado
Italian Veggie Beef Soup
My sweet father-in-law, Pop Pop, would bring this chunky soup to our house when we were under the weather. We like it so well, we take it to our own friends who need comfort. Always does the trick. —Sue Webb, Reisterstown, Maryland
Ginger Veggie Brown Rice Pasta
Once I discovered brown rice pasta, I never looked back. Tossed with ginger, bright veggies and rotisserie chicken, it tastes like a deconstructed egg roll! —Tiffany Ihle, Bronx, New York
Makeover Reuben Melt
This twist on a classic Reuben keeps the corned beef and uses a sauce made with Swiss (and plenty of thousand-island flavor). Fresh slaw on top replaces the sauerkraut. —Jenni Sharp, Milwaukee, Wisconsin
Egg Roll Noodle Bowl
We love Asian egg rolls, but they can be challenging to make. Simplify everything with this deconstructed egg roll in a bowl recipe made on the stovetop. —Courtney Stultz, Weir, Kansas
Fried Cabbage
When I was young, my family grew our own cabbage. It was fun to put them to use in the kitchen, just like I did with this comforting side. It’s so good with potatoes, deviled eggs and corn bread. —Bernice Morris, Marshfield, Missouri
Sesame Almond Slaw
Crunchy veggies and noodles are coated in a tangy dressing in this pleasant slaw. —Taste of Home Test Kitchen
Colcannon Irish Potatoes
My mother came from Ireland as a teen and brought the comforting recipe with her. I find that it’s great way to get my family to eat cooked cabbage…hidden in Grandma’s potatoes! —Marie Pagel, Lena, Wisconsin
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Amy Glander