Prep 5 mins
Cook 0 mins
This is one of my mother's favorite recipes. It could be served with any type of meal, but we like to have it with pork and barbecue. The use of a food processor will make preparation easy in shredding the cabbage.
- 1 cup sugar
- 1 cup white vinegar
- 1 teaspoon dry mustard
- 1 teaspoon turmeric
- 1 head cabbage, chopped fine
- 1 medium green pepper, chopped
- 1 medium onion, chopped
- Combine first four ingredients in saucepan, boil 1 minute.
- Pour hot mixture over slaw.
- In a covered dish relish will keep for up to one week.
I do not eat raw cabbage. BUT Hubby does. He had a taste before dinner. Then 3 hours later had it for dinner. After that I found at the refrig. with the bowl in his lap eat it with the refrig. door open for light. That means he loves it. Thank You very much for the recipe that my hubby loves.
Lee Lee - this is wonderful. We loved the tart flavor with barbeque - its better than cole slaw we thought because its lighter and more tangy tart. Thanks for sharing this!
This is a wonderful recipe and is more like a vinegar based slaw! It does go wonderfully with barbeque and I should know because I grew up eating this exact recipe because Lee Lee is my Mom! This is a recipe that was passed to Lee Lee by her mom. The use of the food processor will make the preparation of the cabbage much simpler. I would recommend this recipe to anyone preparing barbeque as this is the perfect complement side dish! Thanks for sharing this recipe with the world, Mom!! :)