photo by Sharon123
- Ready In:
- 26hrs 20mins
- 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
- 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.
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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!
This is almost identical to the slaw my in-laws always kept in their freezer and I now make. It is great any time of year but we especially like it with barbecued ribs. I like your addition of celery and the use of the red pepper for color. Pretty, crunchy and flavorful - this is a great recipe. Thanks Kaarin.
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RECIPE SUBMITTED BY
I'm a stay at home mom with 3 adorable children-an 8 year old daredevil son, a 5 1/2 year old princess and a wild little 2 year old girl! I love to cook, and like having my little helpers in the kitchen! I usually love recipes that are completely from scratch (I still love them actually) but right now my focus is on having any kind of food ready by mealtime! It's a little crazy here lately. Every summer we have a huge organic garden, apple orchard and raspberry and blueberry patches, along with a woods full of wild foods waiting for me to learn what they are so I can collect them. I'm learning about wild mushrooms first, so if anyone has any tips, let me know. We also eat wild venison which my husband and I hunt ourselves. It's our favorite meat, since it's lean, organic and cheap! Some of my hobbies are: hiking, biking, rock climbing, gardening, playing in the water with my kids, or just swinging in the hammock with a good book. I go stir crazy if I spend too much time inside.