Ingredients:
1/2 head red cabbage
1/2 head green cabbage
1 onion
1-2 carrots
1 Tbsp honey
1 Tbsp oil
1 Tbsp apple cider vinegar
3 Tbsp favorite mustard
salt and pepper

Directions:
Slice the cabbages thin.
Slice onion as thin as you like.
Shred carrots.
Place cabbage, onion and carrots in a medium bowl.

Mix honey, oil, vinegar and mustard, whisk.  Pour over vegetables.  Salt and pepper to taste. 
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Make a day ahead and it tastes even better.

Ingredients:
1 Tbsp vegetable oil                                             1 lb ground beef
1 Tbsp chili powder                                               salt to taste
3/4 c ketchup                                                          1 Tbsp light brown sugar
1 Tbsp apple cider vinegar                               ½ c frozen, crinkle cut baby carrots
½ c frozen baby corn                                            8 potato slider buns or 12 mini potato dinner rolls
1 c thinly shredded red cabbage                    ¼ c dill pickle chips

Directions:
1) Heat the oil in a large nonstick skillet over medium-high heat. Add the ground beef, and cook, stirring frequently, until the beef begins to brown, about 4 min. Stir in the chili powder and 1 teaspoon salt, and continue cooking until the meat is cooked through, 2 min more. Drain off any excess liquid, and add back 2 tablespoons of it. Reduce the heat to low, stir in the ketchup, sugar, vinegar and 1/2 cup water and simmer, stirring occasionally, until the sauce is slightly thickened, about 8 min. Stir in the carrots and corn, and cook, partially covered, until the vegetables are tender and heated through, 5 min.

2) Scoop some sauce onto 1 half of each slider bun, top with a handful of shredded cabbage and a pickle chip and serve.
 
Source: https://www.foodnetwork.com/recipes/food-network-kitchen/kids-can-make-sloppy-joe-sliders-3363890

Ingredients:
2 c plain or vanilla Greek yogurt                        2 c fresh or frozen blueberries
2 c fresh or frozen mixed berries                       ¼ head of red cabbage
1 whole banana, peeled                                       ¼ c honey
1 c cranberry or grape juice
 
Directions:
Throw all the ingredients in a blender and mix until smooth. Taste and adjust sweetness, creaminess...whatever it needs! Add ice if it needs to be more "frozen."
 
Source: https://www.thepioneerwoman.com/food-cooking/recipes/a11372/purple-resolution-smoothie/

INGREDIENTS
1 head green or red cabbage *( you can also use Chinese cabbages, they just won’t take as long to cook)
3 slices of bacon
1 medium yellow onion, sliced into half moons
1/4 cup apple cider or champagne vinegar
3-4 cups chicken stock
2 bay leaves
Olive oil
 Salt and Pepper

DIRECTIONS
 Cut cabbage in half, remove core, and slice the cabbage thin.
 
Put a braising pot over med.-low heat, add 2 Tab. Olive oil and the bacon. Cook the bacon until brown but not crisp. Add onions and some salt. Add more olive oil if the pan needs more to sauté the onions. Add the cabbage and toss so it is well coated with oil. Add the bay leaves and peppercorns and toss. Turn the heat up to high and add the vinegar. Once the vinegar has almost evaporated, add the stock. ( use enough stock so that 2/3 of the cabbage is submerged.)
When the stock comes to a boil, turn down the heat to a simmer and cook until cabbage is tender, about 20 minutes. If you have a lot of liquid left, remove cabbage, turn the heat to high and reduce liquid by 1/2. Add salt and pepper to taste.
 
Makes 4 servings
Great with pork chops or roasted chicken
 

INGREDIENTS
3 CUPS CHOPPED CABBAGE
2 UNPEELED APPLES, CORED & CHOPPED
1 LARGE CARROT, GRATED
2 GREEN ONIONS FINELY CHOPPED
1/3 CUP MAYONNAISE
1/3 CUP BROWN SUGAR
1 TABLESPOON LEMON JUICE, OR TO TASTE.
 
DIRECTIONS
In a large bowl, combine cabbage, apple, carrot, and green onions.
 
In a small bowl, mix together mayonnaise,  brown sugar, and lemon juice.
 
Pour dressing over salad and mix well.
 
A great source of Vitamin A, Vitamin C, and fiber!