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Serves 4


1 tbsp Chives, fresh
1 tsp Gingerroot
1 1/2 cups Green cabbage
1/2 cup Red cabbage


3 tbsp Orange marmalade

Oils & Vinegars

2 tbsp Rice vinegar


2 cups Thinly sliced chinese (napa) cabbage
  • Joyce Wippman

    Betty Crocker's Heart Healthy Cookbook shares a recipe! Enjoy this simple and delicious salad made with three types of cabbage - ready in just 15 minutes. Perfect side for any meal!

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Bell Pepper Slaw... I love this stuff! Sometimes I don't sweeten it at all, but when I'm in the mood, I use Stevia. Place slaw mix, peppers, and tomatoes in a large glass jar with lid. Shake to combine; set aside.

  • Elaine Schoepf

    Could it be something close tomy favorite Celia's restaurant coleslaw?

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  • Mary Spry

    Thank you for posting...just like mom's except she adds saurkraut to the cabbage mixture and tomatoe spice up a few hot peppers! YUM

  • Joy Massa

    Leaving out the (optional) golden raisins and adding some garlic...& using the helpful comment about lining the pan with the extra cabbage leaves to prevent scorching! It's going to be sooooo good! Thank you for sharing this recreation of your important family dish!

  • Lynne Poupart-Rivard

    This is the BEST cabbage roll recipe ever. I live in a very ethnic town where lots of churches and stores sell authentic cabbage rolls. I know there are many versions but this one is just the tastiest I've ever made. Thank you!!

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    Naisi Thomas

  • Kathleen A Carley

    When I was growing up we ate these all the time. My mom called them "croakies."

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