Winter Cabbage Salad Recipe

4.5 1 2
Winter Cabbage Salad Recipe
Winter Cabbage Salad Recipe photo by Taste of Home
Publisher Photo

Winter Cabbage Salad Recipe

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4.5 1 2
Publisher Photo
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.
MAKES:
16-20 servings
TOTAL TIME:
Prep: 25 min. + chilling
MAKES:
16-20 servings
TOTAL TIME:
Prep: 25 min. + chilling

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

Nutritional Facts

3/4 cup: 67 calories, 0 fat (0 saturated fat), 0 cholesterol, 716mg sodium, 17g carbohydrate (14g sugars, 2g fiber), 1g protein.

  • 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
  1. 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.
  2. 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.
Originally published as Winter Cabbage Salad in Country Extra January 1995, p49

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Joscy User ID: 2694585 15311
Reviewed Jan. 19, 2014

"Giving 4 stars ~ have not made as yet but plan to. Would be a great take along dish to a summer gathering!"

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