{"id":2246,"date":"2026-02-12T18:30:32","date_gmt":"2026-02-12T18:30:32","guid":{"rendered":"https:\/\/cupcake.website\/?p=2246"},"modified":"2026-02-12T18:30:32","modified_gmt":"2026-02-12T18:30:32","slug":"the-10-minute-recipe-i-make-at-least-once-a-week","status":"publish","type":"post","link":"https:\/\/cupcake.website\/?p=2246","title":{"rendered":"The 10-Minute Recipe I Make at Least Once a Week"},"content":{"rendered":"<p> <br \/>\n<\/p>\n<div id=\"mntl-sc-page_1-0\" data-sc-sticky-offset=\"90\" data-sc-ad-label-height=\"24\" data-sc-ad-track-spacing=\"100\" data-sc-min-track-height=\"250\" data-sc-max-track-height=\"600\" data-sc-breakpoint=\"50em\" data-sc-load-immediate=\"4\" data-sc-content-positions=\"[1, 1250, 1550, 1950, 2350, 2750, 3150, 3550, 3950]\" data-bind-scroll-on-start=\"true\">\n<p id=\"mntl-sc-block_1-0\" class=\"comp mntl-sc-block mntl-sc-block-html\"> I love cabbage for approximately 1,000 reasons. It\u2019s cheap, nutritious, versatile, and gut-friendly. If stored properly, a cabbage can last from 3 weeks to 2 months in your fridge. Cabbage has been a staple in my house for the last decade and is the star of this recipe. It is endlessly adaptable, easily scalable for large and small groups, and can serve as a base for additional protein, a taco topping, or a side dish.\n<\/p>\n<p><span class=\"heading-toc\" id=\"toc-how-to-use-cabbage-for-10-minute-slaw\"\/><\/p>\n<h2 id=\"mntl-sc-block_3-0\" class=\"comp mntl-sc-block allrecipes-sc-block-heading mntl-sc-block-heading\"> <span class=\"mntl-sc-block-heading__text text-title-300\"> How To Use Cabbage for 10-Minute Slaw <\/span> <\/h2>\n<figure id=\"mntl-sc-block_4-0\" class=\"comp mntl-sc-block allrecipes-sc-block-image mntl-sc-block-image mntl-sc-block-image--no-theme no-theme figure-landscape figure-high-res\"><figcaption id=\"mntl-figure-caption_1-0\" class=\"comp mntl-figure-caption text-utility-100 figure-article-caption\"> <span class=\"figure-article-caption-owner\"><\/p>\n<p>Allrecipes \/ Qi Ai<\/p>\n<p><\/span><br \/>\n<\/figcaption><\/figure>\n<p id=\"mntl-sc-block_5-0\" class=\"comp mntl-sc-block mntl-sc-block-html\"> One of the best hacks I\u2019ve learned is that you don\u2019t have to use a whole cabbage every time you make a slaw or stir-fry. Cabbage keeps extremely well in the fridge if you wrap it tightly in plastic wrap or seal it in a resealable plastic bag.\n<\/p>\n<p id=\"mntl-sc-block_9-0\" class=\"comp mntl-sc-block mntl-sc-block-html\"> When you pull it out for its next use, just slice off any ends or leaves that have browned or curled, and you are good to go. When I make it, I often use only 1\/4 of a head of cabbage, halving the recipe, since this slaw is best when eaten the day it is made.<\/p>\n<p><span class=\"heading-toc\" id=\"toc-how-to-make-cabbage-slaw\"\/><\/p>\n<h2 id=\"mntl-sc-block_11-0\" class=\"comp mntl-sc-block allrecipes-sc-block-heading mntl-sc-block-heading\"> <span class=\"mntl-sc-block-heading__text text-title-300\"> How To Make Cabbage Slaw <\/span> <\/h2>\n<p id=\"mntl-sc-block_12-0\" class=\"comp mntl-sc-block mntl-sc-block-html\"> While there are loads of slaw recipes out there, this one, which serves six, is simple and straightforward, using only seven ingredients you probably already have on hand.<\/p>\n<h3 id=\"mntl-sc-block_14-0\" class=\"comp mntl-sc-block allrecipes-sc-block-subheading mntl-sc-block-subheading\"> <span class=\"mntl-sc-block-subheading__text\"> Ingredients <\/span> <\/h3>\n<ul id=\"mntl-sc-block_15-0\" class=\"comp mntl-sc-block mntl-sc-block-html\">\n<li>1\/2 head green cabbage, shredded<\/li>\n<li>1\/2 cup sliced scallions<\/li>\n<li>1\/2 cup crumbled feta cheese<\/li>\n<li>1\/4 cup olive oil<\/li>\n<li>1\/4 cup white wine vinegar<\/li>\n<li>3\/4 teaspoon kosher salt<\/li>\n<li>3\/4 teaspoon freshly ground black pepper<\/li>\n<\/ul>\n<h3 id=\"mntl-sc-block_17-0\" class=\"comp mntl-sc-block allrecipes-sc-block-subheading mntl-sc-block-subheading\"> <span class=\"mntl-sc-block-subheading__text\"> Directions <\/span> <\/h3>\n<ol id=\"mntl-sc-block_18-0\" class=\"comp mntl-sc-block mntl-sc-block-html\">\n<li>Combine cabbage, scallions, feta cheese, olive oil, vinegar, salt, and black pepper in a large bowl; toss until well mixed.<\/li>\n<li>Set aside at room temperature for 10 minutes. Taste; adjust seasonings before serving.<\/li>\n<\/ol>\n<p><span class=\"heading-toc\" id=\"toc-tips-and-tricks-for-making-cabbage-slaw\"\/><\/p>\n<h2 id=\"mntl-sc-block_20-0\" class=\"comp mntl-sc-block allrecipes-sc-block-heading mntl-sc-block-heading\"> <span class=\"mntl-sc-block-heading__text text-title-300\"> Tips and Tricks for Making Cabbage Slaw <\/span> <\/h2>\n<ul id=\"mntl-sc-block_21-0\" class=\"comp mntl-sc-block mntl-sc-block-html\">\n<li>For taco night, substitute cotija cheese for feta and add cilantro for Mexican-inspired flavors.<\/li>\n<li>For more Mediterranean vibes, add a pinch of oregano.<\/li>\n<li>Green cabbage works best for this recipe, but to switch things up, you could also use red cabbage or napa cabbage, which is slightly more tender and mild.<\/li>\n<li>Cabbage slaw can be stored in an airtight container in the refrigerator for up to 5 days, but for the ultimate crunch, it&#8217;s best to eat it the day it&#8217;s made.<\/li>\n<\/ul>\n<\/div>\n<p><br \/><\/p>\n","protected":false},"excerpt":{"rendered":"<p>I love cabbage for approximately 1,000 reasons. It\u2019s cheap, nutritious, versatile, and gut-friendly. If stored properly, a cabbage can last from 3 weeks to 2 months in your fridge. Cabbage has been a staple in my house for the last decade and is the star of this recipe. It is [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":2247,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[23],"tags":[],"class_list":["post-2246","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-kitchen-tips"],"_links":{"self":[{"href":"https:\/\/cupcake.website\/index.php?rest_route=\/wp\/v2\/posts\/2246","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/cupcake.website\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/cupcake.website\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/cupcake.website\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/cupcake.website\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=2246"}],"version-history":[{"count":0,"href":"https:\/\/cupcake.website\/index.php?rest_route=\/wp\/v2\/posts\/2246\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/cupcake.website\/index.php?rest_route=\/wp\/v2\/media\/2247"}],"wp:attachment":[{"href":"https:\/\/cupcake.website\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=2246"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/cupcake.website\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=2246"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/cupcake.website\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=2246"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}