Recipe by Kaarin
Sweet and tangy. I found this on a magazine clipping in my grandma's recipe box. I know she used to freeze it, although I haven't tried that yet. The long cook time is the marinating.
Top Review by bluemoon downunder
What a fabulous recipe! And so healthy! 2% fat, low in calories and absolutely delicious! Right now the weather is still quite chilly so I halved the recipe. I made it with half a Savoy cabbage and because I didn’t have any celery seeds, I followed Kumquat the Cat’s friend’s suggestion about the celery salt. I used brown sugar and used only a half cup to the half cup of vinegar. Healthier to reduce the sugar, I know, but I wasn’t being noble here: Australians just don’t eat food as sweet as Americans generally do. We all waited for the magical 24 hours refrigeration time to pass before eating this! Wow! I’m intrigued by step 7: that it will keep in the fridge for so many weeks. I think this would only happen if it were well-hidden: it would all be gobbled up long before that! Once the weather is warmer, I’m going to be making large quantities of this regularly – some for me; some for my parents – and enjoying it as a side dish and in sandwiches all summer long. And nostalgically remembering back to when the 2005 Zaar Tour was in Asia! Kaarin, thank you. I’m so pleased to have found this recipe!
- 1 medium head of cabbage
- 1 tablespoon salt
- 1 1⁄2 cups sugar
- 1 cup white vinegar
- 1 teaspoon mustard seeds
- 1 teaspoon celery seed
- 2 cups celery, chopped
- 1 small green pepper, chopped
- 1 small sweet red pepper, chopped
- 2 carrots, shredded
Directions See How It's Made
- Shred cabbage and toss with salt.
- Cover and refrigerate at least 2 hours.
- Meanwhile, in a saucepan heat the sugar, vinegar, and seeds, simmering 10 minutes.
- Cool completely.
- Add to the cabbage along with the remaining vegetables.
- Cover and refrigerate at least 24 hours before serving (longer is better).
- Keeps 4-6 weeks in the refrigerator.