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.

Ingredients

1
cabbage head (3-5 pounds)
1
green bell pepper seeded and sliced very thin
2
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

1
Chop and mix together the cabbage,pepper, and onions.
2
After bring to a boil the oil, vinegar, celery salt, and salt and pepper to a hard boil, then add sugar.
3
Pour over the vegetables while sauce is very hot.
4
Put in a airtight container and refrigerate for 36 hours.
5
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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4 Comments

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Mar 18, 2011 - malinda sargent shared this recipe with discussion group: Looking for...
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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.
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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!!