malinda sargent Recipe

Pickled Cabbage Salad

By malinda sargent GREEKROSE2005

Recipe Rating:
Prep Time:

malinda's Story

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.


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

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

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Mar 18, 2011 - malinda sargent shared this recipe with discussion group: Looking for...
malinda sargent GREEKROSE2005
Feb 5, 2011
I hope you like it. Its really better with the oil but try it without first and see how you like it. you can substitute splenda or stevia if you prefer.
Shirley Makekau tutuwoman
Feb 5, 2011
I made some cole slaw the other day using equal parts vinegar and sugar with a dash of salt.. I had made pork bbq sammie and put the cole slaw over the bbq.. I could eat pickled cole slaw 24/7.. I did use splenda for the sugar.. I will give yours a go except leave out the oil.. Thank you very much.. it will be a new twist for me.. and yumo!!