|Grandma Wright's huge cabbage|
Mom shared another recipe from her collection:
Every Spring when I plan my garden I always figure enough cabbage to make this slaw recipe. It tastes so good in the winter and keeps well in the refrigerator once it's thawed. It makes a great side dish to any meal. While I have never had a problem growing cabbage I have never produced a head of cabbage as large as Grandma "Peach" Wright did.
1 head cabbage, shredded
1 green pepper, chopped fine
1 red bell pepper, chopped fine
1 carrot, chopped or shredded
1 medium onions, chopped fine
1 teaspoon salt
1 cup vinegar
2 cups sugar
1/2 cup water
Dash celery seeds
Put all chopped vegetables in large bowl and put salt on the mixture. Stir and let sit. Meanwhile bring vinegar, sugar, and water to a boil and boil 5 minutes. Cool and pour over cabbage mixture which may need to be drained. Freeze. This recipe does need to be frozen before eating.
VARIATION: " Refrigerator Slaw": Shred 1 medium head of cabbage and alternate with 1 medium onion sliced thinly in a bowl. Top with 7/8 cup of sugar. In a saucepan, mix 1 cup vinegar, 3/4 c. salad oil. 2 teaspoon sugar, 2 teaspoon salt, 1 teaspoon dry mustard, and 1 teaspoon celery seed. Bring to a boil. Pour hot mixture over cabbage and onion mixture. Cover and let stand 4-6 hours. Mix well and serve. Will keep 2-3 weeks in refrigerator.