VIDEO: How to Make Stuffed Cabbage, The Nosher

VIDEO: How to Make Stuffed Cabbage

Stuffed cabbage is one of the most quintessential Ashkenazi Jewish dishes.

By Shannon Sarna | October 20, 2016

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Stuffed cabbage is one of the most quintessential Ashkenazi Jewish dishes. It’s a comfort food for many families and around Sukkot and Simchat Torah, it is one of the traditional foods to enjoy.

Stuffed cabbage can be made many ways – with more meat than rice, more rice than meat, no rice at all, in a sweet sauce, in a savory sauce, or in this case, a tangy sweet and sour sauce.

Looking for more recipes? Check out these 8 recipes including vegan, vegetarian, gluten-free and slow-cooker options.


1 large green cabbage

For the stuffing:

3/4 cup uncooked rice

1 1/2 cups water

1 1/2 lb ground beef

1 small onion or 1/2 large onion, finely chopped (around 1 cup)

1 Tbsp finely minced garlic

2 cups plain tomato sauce

1 large onion, finely chopped

1/2 tsp cinnamon

1 lemon, cut into pieces (rind left on)

1/2 cup brown sugar

1/2 cup white vinegar


Add water and rice to medium saucepan over high heat. Add 1 tsp olive oil and pinch of salt and pepper. Bring to a boil then immediately cover and reduce to low heat. Cook without stirring for 16-18 minutes. Turn off heat, then fluff rice.

While rice is cooking, bring a large pot of water to a boil. Carefully core cabbage using a paring knife. Plunge head of cabbage into boiling water for 30-60 seconds, until each outer leaf can be easily peeled off. Place cabbage leaves on a baking sheet until cooled and ready to assemble. Repeat with entire head of cabbage.

Preheat oven to 350 degrees.

In a medium bowl combine ground beef, rice, onion, garlic, eggs, salt and pepper.

In another bowl, combine sauce ingredients and stir well.

Prepare cabbage leaves by removing the tough stem in the middle. Cover bottom of an 8×13 pyrex baking dish with thin layer of sauce.

Scoop rice mixture into approximately 1/2-cup-size ovals (smaller leaves might require less filling). Place filling in the middle of the cabbage leaf and fold sides in. Roll cabbage leaf and place seam side down in pan. Repeat with remaining cabbage leaves and filling. You may have some cabbage left over. You can discard, add to soup or chop up and add to sauce if desired.

Add remaining sauce over the top. Cover with foil and bake for 1 1/2 hours, until color of cabbage has changed, sauce has reduced slightly and cabbage rolls can easily be cut into.

Variation: place cabbage rolls and sauce in slow cooker and cook on high setting for 4 hours.

How to Store Cabbage

21 September, 2017

Cabbage can also be shredded, placed in plastic storage bags and frozen for up to six months.

Do not store cabbage beneath raw meat. This might lead to unintentional contamination of the produce through the transfer of fluids.

Cabbage is a leafy green vegetable that is a popular component in soups, stews, casseroles and salads. Cabbage varieties are categorized primarily by shape and season, though in some parts of country they can be grown year-round. A single head of cabbage can weigh anywhere from 1 to 8 lbs. and showcases tightly compacted leaves, which are crisp but tender. To help your cabbage maintain optimal flavor, it is important to use proper home storage methods once the cabbage has been purchased. Correct storage slows the metabolic processes that cause the plant cells to deteriorate, preserving the quality, texture and flavor.

Choose a quality head of cabbage. Look for compact leaves and uniform color. Visually inspect the bottom of the cabbage prior to picking, looking for signs of the outer leaves pulling away from the stem. This is a sign of a head that has passed its prime.

Remove any wilted outer leaves from the cabbage head. Use a paring knife to remove the core from the base of the cabbage. Rinse the entire head with cold water and set it in a colander to drain.

Place the rinsed and drained cabbage inside a zippered storage bag or wrap the head in plastic cling wrap, pulling the cling film tightly around the leaves to restrict air flow. The lack of available oxygen will help to delay cellular respiration, slowing the progression of spoilage. Additionally, plastic provides a moisture-proof barrier, helping to keep the cabbage from drying out and wilting. Retaining their moisture will help the cabbage leaves to stay crisp and fresh tasting.

Transfer the wrapped head of cabbage to the refrigerator. For the best results, be sure the temperature of the refrigerator is 55 degrees Fahrenheit or lower as this will help to retard cellular function and inhibit the aging process.

Keep cabbage wrapped and chilled in the refrigerator for up to two weeks before using. Once the cabbage has been cut or chopped, try to use it within 48 hours; the vitamin C content rapidly declines once the leaves have been scored or damaged in any way.

How to Freeze Cabbage

Cabbage Has a Short Season, but Freezing Lets You Use It All Year Long

Cabbage is a super versatile ingredient. It makes a star turn in coleslaw, but it can also be used in soups and casseroles and even as a substitute for bread. But it’s only harvested once a year, in the fall. So if you want truly fresh cabbage, it’s smart to freeze some when it’s in season. That stuff on the grocery store shelves in April was likely picked a while ago and isn’t as fresh as you might think.

If you learn how to freeze cabbage, you can use it all year long.

What You Need to Freeze Cabbage

The Spruce / Erin Huffstetler

To freeze cabbage you just need a cutting board, sharp knife, bowl, stockpot, cookie sheet, and freezer bags.

Wash and Soak the Cabbage

The Spruce / Erin Huffstetler

If you grew the cabbage yourself or bought it directly from the farmer, remove the tough outer leaves, rinse thoroughly, and soak it in cold water for 30 minutes to rid it of any cabbage worms or grit. Then shake off the excess moisture and pat dry. If you bought your cabbage at the grocery store, giving it a thorough rinsing after you remove the outer leaves is all you need to do.

Cut Up the Cabbage

The Spruce / Erin Huffstetler

Cabbage can be frozen in shreds, leaves, or wedges, whichever works best for you. If you don’t know how you’re going to use your cabbage yet, it’s best to freeze it in wedges. That will allow you to cut it into whatever size you need later. Once you’ve decided how you want to freeze your cabbage, go ahead and cut it. If you decide to go with wedges, leave the cores intact. They’ll keep the leaves together until you’re ready to use them.

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Blanch the Cabbage

The Spruce / Erin Huffstetler

Fill a large stockpot with water and heat over high heat. When the water reaches a rolling boil, drop your cabbage in to blanch it. This will kill any bacteria that are present and stop the enzyme action so it keeps well in the freezer. Blanch shredded cabbage or leaves for 1.5 minutes and wedges for three minutes.

Cool the Cabbage in Ice Water

The Spruce / Erin Huffstetler

Pull the cabbage out of the boiling water as soon as the recommended blanching time is up and submerge it in a bowl of ice water to stop the cooking process.

Flash Freeze the Cabbage

The Spruce / Erin Huffstetler

Once the cabbage has cooled, pull it out of the ice water and shake off the excess water; the drier it is, the less likely it will develop freezer burn. Then place the cabbage on a cookie sheet and flash freeze it. When it’s frozen, transfer the cabbage to freezer bags, squeeze out all the excess air, seal the bags, and return the cabbage to the freezer.

How to Use Frozen Cabbage

The Spruce / Diana Rattray

When you are ready to use the frozen cabbage, allow the leaves or shreds to thaw in the refrigerator if you plan to use them to make cabbage rolls, coleslaw, or something similar. Otherwise, just drop the frozen cabbage directly into soups and casseroles. There’s no need to thaw it first.

Cabbage: Using & Storing

Are you new to cabbage? Learn more about it here, or keep reading to find out what we suggest you do to make the most of the harvest.

Using Cabbage

Cabbage is an incredibly versatile vegetable. In many regions of the world, cabbage is featured in a number of delicious, healthy and hearty dishes. Here are some tips for how to use cabbage.

  • Cut cabbages first into quarters and then diagonally across the wedge. Then, cut into thin slices for tossing raw into salads or cut a little thicker for steaming or boiling.
  • Eat cabbage raw or just lightly cooked. Overcooked cabbage may produce a strong odor and flavor.
  • Steam wedges of cabbage for 5-7 minutes. Top with butter and a pinch of salt and pepper or even with grated cheese.
  • Purple cabbage is beautiful, decorative and tasty: add it to salads, pasta salads, fried rice, etc.
  • Cabbage is wonderful added to sautes and stir frys. It tastes great alongside peppers, onions, etc.
  • You can boil cabbage for five minutes with a chopped onion and add to mashed potatoes.
  • Cabbage leaves can be stuffed with any number of yummy ingredients and then baked to perfection.
  • Large cabbage leaves can replace a tortilla for light and summery wrap sandwiches.
  • Cabbage is well known in coleslaw. Chop finely or shred and then toss with shredded carrots and green onions. Add any other vegetables that you would like. Toss with a yogurt/mayonnaise dill dressing or a vinaigrette.

We suggest trying this unique recipe for a Hot and Sour Salad. Or keep it simple with a summer coleslaw.

Storing Cabbage

In many cold regions of the world, cabbage is well-loved precisely because it stores so well. In the depths of winter, when snow covers our gardens, it is a great thing to look to the cabbage in our fridges to provide some local, fresh green taste! Proper storage slows down the process of respiration of a cabbage. The faster the cabbage respires, the more quickly it breaks down and begins to spoil. Follow the tips below to successfully store your cabbage for winter consumption.

  • If you are harvesting your own cabbage from your garden or if you buy cabbage from the farmstand, make sure to leave all leaves on the head. The outer leaves of the cabbage head work to protect the inner and more tender leaves, especially helping with moisture retention.
  • Do not wash cabbage until you are ready to use it. Refrain from washing before storing.
  • Cabbage can store well in a hydrator drawer. You can put the cabbage in a plastic bag to help retain moisture but it isn’t totally necessary.
  • Handle your cabbage with care. If you use only a partial head, make sure to tightly wrap the remainder and put into the fridge. Try to minimize any bruising of your cabbages. Any kind of cell damage makes the cabbage go by more quickly and degrades the vitamin C content.
  • If cabbage is properly stored, it can last from 3 weeks to up to 2 months in your refrigerator. In optimum root cellar conditions, it can even last longer.

Enjoy cabbage, in every season!!

Source: “From Asparagus to Zucchini” by Madison Area Community Supported Agriculture Coalition, CCF staff

Freezing cabbage instead of blanching to make stuffed cabbage?

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I like to make stuffed cabbage but find the blanching of the cabbage leaves to add an extra difficulty, mostly because I tend to over-blanch and they tear. I was curious to see an episode of Julia & Jacques today in which they seemed to be saying that freezing a cored head of cabbage has the same effect as blanching the leaves separately. At least. they showed what appeared to be solid cored heads that had been frozen and, with some thawing, were able to peel off the leaves which had become soft and pliable. Must have something to do with the water in the cabbage and I’m sure Alton Brown could explain it easily.

Simmered Cabbage with Chicken Broth – My Favorite Recipe

Growing up, we never ate cabbage. So the first time somebody gave me a homegrown head of cabbage, I had no idea what to do with it. Boil it? Fry it? No clue.

And then an elderly lady at church made cabbage for a potluck, and I was in love. I had to know how she made it. Of course, she didn’t have a recipe. She tried to tell me she just used a little of this, and a little of that. But try as I might, I never could get it to taste like hers.

Not until I came across this cabbage recipe, that is! When I saw it, it sounded so much like the way this lady had prepared hers, I knew it had to be good. And boy is it!! She made hers a little sweet, but I’ve been omitting the sugar with just as delicious results.

It’s simple, very inexpensive (especially if you’ve grown the cabbage!), and tasty enough that even my kids enjoy it. The secret is in the chicken broth.

Varieties of Cabbage for Simmered Cabbage

You can use just about any kind of cabbage for this simmered cabbage recipe, including green, savoy, Napa, and Red Cabbage.

Personally, I prefer using red cabbage and I pull the leaves apart so that it’s more of a leaf cabbage in form (although true leaf cabbage would technically be kale).

I just find it’s easier to manage in this way, and I also prefer the taste. If you harvest red cabbage when it’s young and tender, the flavors are unbelievable!

Red cabbage looks just like green cabbage except it’s more purple than green in color. The heads are smaller, too, but the leaves are moist and heavy. You can slice your red cabbage thinly (you would use it in coleslaw in this form, too) or you can just pull apart the leaves, as I did in this recipe.

I like using red cabbage because it is filled with antioxidants (as most colored vegetables are) and it gives the water a really cool blue color when you cook it.

That’s one of the reasons why I recommend washing and draining it first. Besides getting rid of dirt and pests, it also lets the dyes leach out so they don’t turn the broth a weird color!

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If you don’t want the discoloration to happen, you can add an acid (like lemon juice) when you cook it.

Simmered Cabbage with Chicken Broth Recipe


  • 1/2 head cabbage chopped into 1″ squares, or one head cabbage torn into sheets
  • 1 T. olive oil
  • 1 T. butter
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 1 c. chicken broth
  • 2 tsp. sugar optional


Recipe Notes

This recipe is not only delicious, but it’s loaded with nutritional benefits. Cabbage has less than 25 calories per cup and is a great source of fiber and vitamin K. Bone broth is also a great source of nutrients.

You could easily substitute bouillon cubes or some other form of storebought stock when you make this recipe, but I always stick to canned chicken stock that I’ve made myself. Not only is homemade bone broth rich in vitamins and minerals like calcium, phosphorous, and magnesium, but it’s also a valuable source of collagen.

Collagen helps support your bone and tissues and also contains lots of iron, selenium, and manganese. It’s great for your joints and is loaded with protein, too.

You can make large pots of chicken stock up ahead of time and freeze or can them (using a pressure can) to have on hand for recipes like this.

You can also just make the chicken stock when you make your cabbage broth by boiling about three pounds of chicken bones with a gallon of water. It only takes about 12-24 hours and can be done overnight in a slow cooker.

This is seriously the only way I make cabbage now.

Do you have a favorite cabbage recipe to share?

updated 04/04/2020 by Rebekah White


I needed to use up a head of cabbage and make a side dish to go beside my steak and kidney pies, this will be perfect! Thanks for sharing! I’m doing another side dish of baby potatoes and onions with a little thyme. First boiled the potatoes and will add to the frying pan. Should all be delish

Simple recipe. Great results.

In addition I have usually added a tablespoon or so of bacon fat and a dash of cayenne pepper to my cabbage when cooking. Now I have another delicious recipe for those cabbage cooking days. I, too, could eat cabbage every meal and everyday!

I have made this recipe for the first time on New Year’s Day a year ago. We are not a cabbage eating family. I always hated it growing up but my Mom insisted I eat a little on New Year’s (Something about it bringing money). It was a tradition. I now have my own family and want to pass some traditions down to my kids, so I went on a hunt to find a cabbage recipe. I came across yours and decided to give it a shot. I only made half the cabbage head the first year because I assumed (like I had always done) that my family and guests would only want to take 1 bite. The first year, the little I made was gone with complaints that I didn’t make more. I couldn’t believe it. I actually liked it myself. This year I made the whole head and it too was GONE. I have picked a winner. Thank you so much for sharing this recipe. It will now be part of our family traditions.

Awesome! I’m so glad your family has enjoyed it.

My favorite is browned Italian sausage & cabbage. The oils from the spicy sausage flavors up the cabbage. I also add sauteed onions & red or green peppers! So good for a easy quick hearty meal.

I prefer my cabbage without the water. Bell Peppers and Sausages also add to the dish . I top mine with a dash of red Pepper seeds or doll seeds . Fantastic .
Serve with CORNBREAD ( with diced peppers ) .

Came across this recipe today while I was looking for a new recipe to use up the rest of my cabbage.

So simple! So delicious!!

I was using it as a side dish with my pork chop so I sliced 1/2 of an apple and cooked it for about 10 minutes when I added the broth, then removed them before they became mush. Then as I love my food to bite back, I added some crushed chili peppers. It looked like I had made too much, turns out I hadn’t made enough. Thank you for sharing this recipe.

The only thing I would change next time… make more!!

I’m so glad you liked it, Flora! This recipe continues to be a family favorite.

I am OBSESSED with this recipe. I could eat this alone any time I love it so much!

Printer friendly option does not work for me.

Sorry about that, Donna! I’m not sure what would cause that.

Made it tonight and it was a total hit! Seriously should have doubled the recipe because it went fast! I substituted vegetable broth for the chicken but otherwise, followed the recipe to the letter. Thank you for posting!!

I saute 2 oz. of chorizo and use the oil to add a smokey flavor to the cabbage

This is a wonderful cabbage recipe! I won’t cook cabbage any other way! Thank you!!

So glad you love it, Jessica

What do you do with the extra cabbage that is harvested. I have an abundance and need to put it up some way but hesitate to freeze or can it. Don’t know what would be the best way for future eating.

I freeze any cabbage I know we won’t be able to eat before it spoils.

You could also make sauerkraut, though I’m not really a fan of it myself. I’ve found frozen cabbage to work very nicely in meals after it has thawed.

Just found your website and love it!! We are harvesting lots of cabbage (started from seed in our little greenhouse!) and zucchini! The recipes are terrific – and I am inspired!

Awesome, Sandy! That’s great to hear.

I made this last night and it was fantastic. I blogged it as well. Thanks for posting this. It will be a great goto recipe.

Wonderful, Kirsten! I’m so glad you enjoyed it. Thanks for sharing

We just slice it, add olive oil, salt, and pepper and roast in it the oven. Pure heaven!

Pea and Cabbage Salad

10 oz. fresh picked peas (you can use thawed frozen)
2 c. cabbage, finely shredded
1 green onion, thinly sliced
1/4 c. mayo
1/4 c. sour cream
1/4tsp. salt
pepper & celery seed,to taste
1tsp. wine vinegar
1tsp. Dijon mustard
3/4 c. Spanish Peanuts(can use cashews if allergic)

Mix all ingredients right before serving. If making ahead add nuts right before eating. Yummy

That sounds tasty, Lynn! Thanks for sharing

What do you serve it with? It looks delicious!

I like to serve steamed cabbage as a side to go along with chicken, or cubed steak, or ground beef recipes.

We have a small yard, with a few raised beds, so we don’t have room to plant a lot of cabbage. Last year I had one large beautiful head, and I waited one day too long to pick it. A squirrel (my worst garden nemesis here), munched on it. I still picked it, cut off the damaged part and we ate it. So good! This year I have several planted and I WILL beat the squirrels to them.

My favorite way to eat cabbage is the way my grandma and mom always made it… comfort food from my childhood. Chop it up and simmer in a large pot of water for about 30 minutes, then add peeled, quartered potatoes. When potatoes are done, add a pound of sliced polish sausage, and simmer another 15 minutes or so. It’s a one pot meal, where we scoop out the 3 ingredients and season with salt and pepper on our plates. So easy, and so good!

Your cabbage is beautiful!

That sounds like a nice, easy meal, Jen! I hope you’re able to harvest plenty of cabbage this year

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Have to say this,yep you opened up the cabbage patch on this blog LOL!

A girlfriend of mine told me how to keep the bugs off of the cabbages:

1.) Burn some paper down to ash.

2.) Throw in some powdered black pepper.

3.) Mix together in a paper grocery bag.

4.) Sprinkle liberaly on the plants. Re apply when it rains.

There is nothing worse than finding worms in your cabbage! If you notice cabbage moths flying around your garden, it is time to powder up!

I love it, Laurie!! Thanks for sharing that tip!!

I always just pick the little cabbage worms off the back of the leaves. When you see a few holes in the leaves, you now the worms are there. So simple and pesticide free. Marian

I like to chop mine, put butter in a fry pan, when hot add sliced onions and cabbage. Cook until almost soft. Then add two sliced or cubed Granny Smith apples. Continue cooking until the apples are soft. I add salt and pepper and that is it. Sometimes some polish sausage but mostly we just eat it like this.

I love to just boil my cabbage with just a little water. Then I like to eat it with sour cream & black pepper on top. I planted cabbage for the first time this year. A friend of mine had extra plants. I can’t to see how it turns out!

Our three favorites in this house is haluski, cole slaw, and sour kraut. Some others we do is Pennsylvania Dutch Pigs in a blanket (also known as cabbage rolls) or sometimes I’ll fry it up with some kielbasa. So many possibilities with cabbage! It’s a staple in our house when we can get it cheap!

Peasant Cabbage with Garlic-Fried White Beans

For the Cabbage:
Several heads of cabbage – mixtures of large/small, red and green are fine
1 white Onion
Several Carrots
Half a head Garlic
½ cup Homemade Chicken/Turkey Stock or Vegetable Stock if preferred
½ cup good White wine (something you’d want to drink, not cooking wine – substitute with water if
A handful of Savory Herbs – whatever you have on hand e.g. parsley, thyme, rosemary (go easy on
the rosemary – it’s potent), sage, marjoram, etc.
½ cup grated Hard cheese (parmesan, asiago, etc)

For the Beans:
2 cups White Beans – soaked overnight
6 cups Water
1 tsp salt
Glug of Olive Oil
3 cloves Garlic

Soak 2 cups white beans in a pot of water overnight. Strain out the water, refill a few inches above
the bean level. Add salt & olive oil. Bring to a boil over high heat, turn down to low and simmer for
about 40 minutes to an hour, until beans are cooked but still have some bite (not mushy!). Strain
beans in a colander and leave in the sink to drain while prepping the cabbage mixture.

Preheat oven to 350 degrees F.

For the Cabbage:
Remove outer leaves from cabbage, core & quarter (halve for the mini cabbages). Peel and smash
the garlic, peel & quarter the onion, quarter the carrots, chop the herbs.
Add cabbage, garlic, onion, and herbs to a cast iron dutch-oven (or casserole dish with lid/foil), pour
the wine and water in, add salt/pepper to taste. Cover and place in oven for about an hour or until
throughly cooked with the cabbage somewhat soft but not falling apart. Remove cabbage mixture
from oven and set aside.

For the Beans:
While cabbage is cooking, smash the 3 cloves of garlic, add a glug of olive oil to a cast iron frying
pan and brown the garlic a little over medium heat. Add the beans and spread them out to cover
the bottom of the pan. Now leave them there without stirring for awhile so that they develop a nice
brown crusty underside. Stir to turn the beans over and again allow them to sit on the heat and develop a crust. Turn off the heat, add salt & pepper, give a final stir.

Pile the cabbage mixture on top of the beans on a plate, serve with hot crusty bread smothered in butter. I usually add some extra salt/butter to the top of the cabbage as well and dust with a parmesan or other hard cheese.

I love fried cabbage just with oil and salt…then sprinkle it with vinegar..mmmmm

My wife makes Runza’s a cabbage, meat and onion mixture stuffed into a slightly sweet dough…awesome with mustard!

Here we call those bierrocks, and i always add half a slice of american cheese, or a small pile of grated cheddar before adding the meat/cabbage mixture. I have sold them to raise money for the small library in the area. YUM

I don’t remember where i found the recipe but I’ve been making this same one (without the sugar) for the last couple years…SO GOOD! I tried starting some cabbage from seed this year but they were destroyed by bugs before I even got them in the garden Yours looks amazing, congrats! I hope my fall cabbage do better!

If you find your kids don’t like the strong flavor or semi-bitterness of some cabbages, try steaming them in milk instead of cooking with water or broth. Not boiling, steaming with a steamer.

My mother did this, then drained the milk and added a little butter and salt/pepper on top. Really good.

My husband makes a killer cole slaw with raw cabbage, shredded carrots, etc. with a little vinegar dressing (not mayo).

Or we cook cabbage with onions and potatoes to go with corned beef on St. Patrick’s day.

Almost like a wilted lettuce , but cabbage yum…

Sausage and cabbage stirfry
1 pound ground sausage
1/2 head cabbage, shredded
2 celery stalks, chopped
1 can crushed tomatoes
3 Tbls apple cidar vinegar
salt/pepper to taste

Brown the sausage then add all the rest of the ingredients to the skillet. Stir fry until the cabbage is nice and wilted. Maybe 20 minutes?

The first time I made this, I didn’t add the vinegar until after I cooked it the first time. It just needed a little something else, so I sprinkled it on after I had served myself. The second time, I added 3 Tbls to the pot, and that seems about right.

Cabbage Salad
1 head cabbage
1 bunch minced green onions
1/3 cup butter
1 (3 ounce) package ramen noodles, broken
2 tablespoons sesame seeds
1 cup pecans, cut into pieces
1/4 cup cider vinegar
1/4 cup vegetable oil
1/2 cup white sugar
2 tablespoons soy sauce

1.Finely shred the head of cabbage. Combine the green onions and cabbage in a large bowl, cover and refrigerate until ready to serve.
2.Preheat oven to 350 degrees F (175 degrees C).
3.Make the crunchies: Melt the butter in a pot. Mix the ramen noodles, sesame seeds and pecans into the pot with the melted butter. Spoon the mixture onto a baking sheet and bake the crunchies in the preheated 350 degrees F (175 degrees C) oven, turning often to make sure they do not burn. When they are browned remove them from the oven.
4.Make the dressing: In a small saucepan, heat vinegar, oil, sugar, and soy sauce. Bring the mixture to a boil, let boil for 1 minute. Remove the pan from heat and let cool.
5.Combine dressing, crunchies, and cabbage immediately before serving. Serve right away or the crunchies will get soggy.

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