1/2 of one large (approx. 3 lb) green cabbage (so about 1.5 lb), hand-chopped (instructional video)
1/2 of one large green pepper, cut into very thin slices
1/2 of one large “sweet” (Vidalia) onion, cut in half, then into thin slices
1/2 of cup sugar
1/2 cup white vinegar
6 Tbsp canola oil
1 1/2 tsp sugar
1 1/2 tsp celery seed
1 1/2 tsp salt
1 1/2 tsp dry mustard
- Layer cabbage, pepper and onion in a suitable container. Pour 1/2 cup sugar over top layer. Don’t stir!*
- Heat remaining ingredients (the dressing) until just boiling. Pour over mixture. Chill for 12 hours.
- Stir and serve. Dad used to turn it upside down (in a sealed container) for an hour before serving.
* Stirring accelerates water release, diluting the dressing. It can also break down the crispness of the vegetables.
Notes:
- Dad discovered this recipe in an old bridge club cookbook he bought in a load of junk, and the recipe quickly became a family favourite.
- The original recipe was double this size, but it intimidates most people who aren’t feeding 13 kids, so I cut it in half. If you’re feeding a crowd, or have friends you can share it with, double it. It keeps well in the fridge for 7-10 days.
- Juanita adds carrots, celery and red peppers to hers, for colour.
- Dad warned not to use red onion because it will discolour the slaw. The same is true of purple cabbage.
historyinthebaking 