Pickled Cabbage Salad
cabbage head (3-5 pounds)
green bell pepper seeded and sliced very thin
oil ( you can cut this down if you want )
apple cider vinegar
salt and pepper to taste
1Chop and mix together the cabbage,pepper, and onions.
2After bring to a boil the oil, vinegar, celery salt, and salt and pepper to a hard boil, then add sugar.
3Pour over the vegetables while sauce is very hot.
4Put in a airtight container and refrigerate for 36 hours.
5Do NOT use metal, either lid or container as it will rust. Keeps for up to 4 weeks
About this Recipe
Course/Dish: Other Salads
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!!
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.
malinda sargent GREEKROSE2005 - Feb 7, 2011