Winter Cabbage Salad Recipe

Winter Cabbage Salad Recipe photo by Taste of Home

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My mother made this recipe for as long as I can remember. Most times she made it seven or eight times larger than this recipe calls for! She'd store it in the refrigerator in gallon-size glass jugs for the winter, then serve it as a vegetable, salad or garnish at family meals, ladies' church luncheons and potluck parties.

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Winter Cabbage Salad Recipe

Prep: 25 min. + chilling

Yield: 16-20 Servings

25 25

Ingredients

2 cups cider vinegar
1 cup sugar
2 tablespoons salt
1 tablespoon mustard seed
3/4 teaspoon celery seed
1/2 teaspoon ground turmeric
10 cups thinly sliced cabbage (about 2-1/4 pounds)
3 medium onions, thinly sliced
2 medium sweet red peppers, thinly sliced
1 medium green pepper, thinly sliced

Directions

In a large saucepan, bring the first six ingredients to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Remove from the heat and allow to cool.
In a large bowl, combine cabbage, onions and peppers. Pour vinegar mixture over vegetables; toss to coat. Cover and refrigerate overnight. Yield: 16-20 servings.

Nutritional Facts 1 serving (3/4 cup) equals 67 calories, trace fat (trace saturated fat), 0 cholesterol, 716 mg sodium, 17 g carbohydrate, 2 g fiber, 1 g protein.

Originally published as Winter Cabbage Salad in Country Extra January 1995, p49