Prep 30 mins
Cook 0 mins
I can remember my mother making this in the late 50's. She got the recipe from a local V.F.W. Auxiliary that she was a member of. My family enjoys it. If you try it and can improve on it, let us know. Thanks.
- 1 1⁄4 lbs finely chopped green cabbage
- 1⁄2 medium onion, finely chopped
- 1 cup sweet relish
- 1⁄2 cup ketchup
- 1⁄4 cup yellow mustard
- 1⁄4 cup vinegar (I use cider vinegar) or 1⁄4 cup cider vinegar (I use cider vinegar)
- 1⁄2 cup sugar
- 2 tablespoons horseradish, to taste (optional)
- 1 (2 ounce) jarfinely chopped pimientos, for color (optional)
- Chop cabbage, onion and pimento by whatever method you are comfortable with.
- Put the chopped ingredients into a suitable sized bowl and add the sweet relish.
- Combine the rest of the ingredients in a separate bowl and whisk until the sugar is somewhat dissolved.
- Add this mixture to the cabbage mixture and combine well.
- Can use right away or allow to set for a bit to let the ingredients meld a little better.
- You want it to be a little bit 'juicy', not dry. The juice will work it's way down into the meat.
- Scoop some onto a pulled meat sandwich (beef, pork or ham) and enjoy.
I followed the recipe except only used 1/2 sweet relish because that's all I had. It was a little bitter for our taste and a strange combination of flavors. Sorry - but not one of my favorites.
This slaw was awesome topped on the pork from our pig on a spit. I did not use any pimientos. Was great on my hotdog the following nite also.I can see using this as a topping on alot of sandwiches/burgers.