Pickled Cabbage Salad

malinda sargent


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.


★★★★★ 1 vote

35 Min


  • 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

How to Make Pickled Cabbage Salad


  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

Printable Recipe Card

About Pickled Cabbage Salad

Course/Dish: Other Salads

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