This is a great recipe that my mom used to make, I think she started making this when she got a giant antique wooden and steel cabbage slicer. So imagine this as a crispy coleslaw with clear, almost sticky dressing rather than coated in a mayo/creamy dressing.

This is a great recipe because it gets better as it sits, so it makes a wonderful pot luck dish. When I want it a little spicy, I add a very thinly sliced, seeded jalapeno. And as horrifying as the amount of sugar seems, most of the dressing does stay in the bowl and the vegetables do shrink down.

Pepper Cabbage

1 head of cabbage, sliced thin
1/2 c. thinly sliced white onion
1 c. celery, diced
1 green or other colored bell pepper, slivered

1 c. white sugar
1/4 c. vinegar
1 tsp. salt
1/2 tsp. mustard seeds
1 tsp. celery seed

Place all chopped and diced slaw ingredients in a bowl, mix dressing ingredients, it will be pretty thick.

Pour over slaw, and toss well. the sugar will dissolve and create a watery dressing, and the slaw will shrink a lot. Put in fridge, and toss occasionally, really good to make ahead, and keeps for several days.


  1. This sounds very good…I have cabbage in my refrigerator right now and am making this awesome recipe tonight…thank you Tonia!


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