Pickled Cabbage Salad

malinda sargent Recipe

By malinda sargent GREEKROSE2005

My moms recipe this is so good, perfect for BBQ or picnic goes with almost any meal. I dare you to not eat it for 36 hours. We often dig in before then.

Recipe Rating:
 1 Rating
Prep Time:


cabbage head (3-5 pounds)
green bell pepper seeded and sliced very thin
small onions
2 c
white sugar
1 c
oil ( you can cut this down if you want )
1 c
apple cider vinegar
2 Tbsp
celery salt
salt and pepper to taste
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Directions Step-By-Step

Chop and mix together the cabbage,pepper, and onions.
After bring to a boil the oil, vinegar, celery salt, and salt and pepper to a hard boil, then add sugar.
Pour over the vegetables while sauce is very hot.
Put in a airtight container and refrigerate for 36 hours.
Do NOT use metal, either lid or container as it will rust. Keeps for up to 4 weeks

About this Recipe

Course/Dish: Other Salads