I don't remember my mother ever making this, either. She did note she only
used 1 green pepper when they are expensive so she must have made this at
some point. She also noted to put it in the refrigerator as soon as it is
cool enough. So this is some sort of chilled cole slaw-type dish.

Sweet & Sour Cabbage

1 head cabbage cut to desired size
2 sliced green peppers
2 onions, sliced
1 tsp. dry mustard
1 c. sugar
1 c. white vinegar

Bring to a boil. Add 1 Tbs. salt/1 tsp. celery seed/1/4 c. oil. Toss after
4 hours.

[Took me a minute to figure out she didn't mean cook it for 4 hours. And
the reference to "toss" didn't mean throw it all away! LOL]

Jill

On Feb 24, 7:49*am, "jmcquown" > wrote:
> I don't remember my mother ever making this, either. *She did note she only
> used 1 green pepper when they are expensive so she must have made this at
> some point. *She also noted to put it in the refrigerator as soon as it is
> cool enough. *So this is some sort of chilled cole slaw-type dish.
>
> Sweet & Sour Cabbage
>
> 1 head cabbage cut to desired size
> 2 sliced green peppers
> 2 onions, sliced
> 1 tsp. dry mustard
> 1 c. sugar
> 1 c. white vinegar
>
> Bring to a boil. *Add 1 Tbs. salt/1 tsp. celery seed/1/4 c. oil. *Toss after
> 4 hours.
>
> [Took me a minute to figure out she didn't mean cook it for 4 hours. *And
> the reference to "toss" didn't mean throw it all away! *LOL]
>
> Jill

The usual method for this "Vinegar Coleslaw" is to NOT boil the
cabbage, but to bring the other ingredients to boil. When the sugar
is completely dissolved, pour over cabbage and let stand then
refrigerate. Celery seed and/or mustard seed (omit dry mustard) is
optional, and I omit the oil completely. I usually make this with
shredded coleslaw mix to which I add green or red bell pepper. This
will keep in your refrigerator for 2 to 3 weeks. I have made
quantities as large as five gallons for big dinners. I put the stuff
in Industrial Size Ziplock Bags and put it in the fridge. It's safer
than creamy coleslaw on a buffet line or at a summer BBQ.
Lynn from Fargo
Lynn in Fargo

Lynn from Fargo Ografmorffig > wrote in
:

> On Feb 24, 7:49*am, "jmcquown" > wrote:
>> I don't remember my mother ever making this, either. *She did note
>> she
> only
>> used 1 green pepper when they are expensive so she must have made
>> this at some point. *She also noted to put it in the refrigerator as
>> soon as it
> is
>> cool enough. *So this is some sort of chilled cole slaw-type dish.
>>
>> Sweet & Sour Cabbage
>>
>> 1 head cabbage cut to desired size
>> 2 sliced green peppers
>> 2 onions, sliced
>> 1 tsp. dry mustard
>> 1 c. sugar
>> 1 c. white vinegar
>>
>> Bring to a boil. *Add 1 Tbs. salt/1 tsp. celery seed/1/4 c. oil. *Tos
> s after
>> 4 hours.
>>
>> [Took me a minute to figure out she didn't mean cook it for 4 hours.
>> *A
> nd
>> the reference to "toss" didn't mean throw it all away! *LOL]
>>
>> Jill
>
> The usual method for this "Vinegar Coleslaw" is to NOT boil the
> cabbage, but to bring the other ingredients to boil. When the sugar
> is completely dissolved, pour over cabbage and let stand then
> refrigerate. Celery seed and/or mustard seed (omit dry mustard) is
> optional, and I omit the oil completely. I usually make this with
> shredded coleslaw mix to which I add green or red bell pepper. This
> will keep in your refrigerator for 2 to 3 weeks. I have made
> quantities as large as five gallons for big dinners. I put the stuff
> in Industrial Size Ziplock Bags and put it in the fridge. It's safer
> than creamy coleslaw on a buffet line or at a summer BBQ.
> Lynn from Fargo
> Lynn in Fargo
>

a carrot wouldn't hurt in the coleslaw. I believe this is one of those
'stays crispy' coleslaw dressing recipes. That's the kind I prefer.

--

The beet goes on -Alan

"Lynn from Fargo Ografmorffig" > wrote in message
...
On Feb 24, 7:49 am, "jmcquown" > wrote:
> I don't remember my mother ever making this, either. She did note she only
> used 1 green pepper when they are expensive so she must have made this at
> some point. She also noted to put it in the refrigerator as soon as it is
> cool enough. So this is some sort of chilled cole slaw-type dish.
>
> Sweet & Sour Cabbage
>
> 1 head cabbage cut to desired size
> 2 sliced green peppers
> 2 onions, sliced
> 1 tsp. dry mustard
> 1 c. sugar
> 1 c. white vinegar
>
> Bring to a boil. Add 1 Tbs. salt/1 tsp. celery seed/1/4 c. oil. Toss after
> 4 hours.
>
> [Took me a minute to figure out she didn't mean cook it for 4 hours. And
> the reference to "toss" didn't mean throw it all away! LOL]
>
> Jill

The usual method for this "Vinegar Coleslaw" is to NOT boil the
cabbage, but to bring the other ingredients to boil. When the sugar
is completely dissolved, pour over cabbage and let stand then
refrigerate. Celery seed and/or mustard seed (omit dry mustard) is
optional, and I omit the oil completely. I usually make this with
shredded coleslaw mix to which I add green or red bell pepper. This
will keep in your refrigerator for 2 to 3 weeks. I have made
quantities as large as five gallons for big dinners. I put the stuff
in Industrial Size Ziplock Bags and put it in the fridge. It's safer
than creamy coleslaw on a buffet line or at a summer BBQ.
Lynn from Fargo
Lynn in Fargo



This is where these old hand-written recipes get confusing. I know cole
slaw isn't made with boiled cabbage At first I was thinking this was
cooked cabbage with some sort of sweet/sour sauce. I can understand why
this cole slaw would be safer than the creamy version at a cookout or
picnic.

Jill

On Feb 24, 8:49*am, "jmcquown" > wrote:
> I don't remember my mother ever making this, either. *She did note she only
> used 1 green pepper when they are expensive so she must have made this at
> some point. *She also noted to put it in the refrigerator as soon as it is
> cool enough. *So this is some sort of chilled cole slaw-type dish.
>
> Sweet & Sour Cabbage
>
> 1 head cabbage cut to desired size
> 2 sliced green peppers
> 2 onions, sliced
> 1 tsp. dry mustard
> 1 c. sugar
> 1 c. white vinegar
>
> Bring to a boil. *Add 1 Tbs. salt/1 tsp. celery seed/1/4 c. oil. *Toss after
> 4 hours.
>
> [Took me a minute to figure out she didn't mean cook it for 4 hours. *And
> the reference to "toss" didn't mean throw it all away! *LOL]
>
> Jill

I wonder if this is meant to be more like cooked red cabbage (although
white of course). Very German.

Kris

On Feb 24, 12:40*pm, Kris > wrote:
> On Feb 24, 8:49*am, "jmcquown" > wrote:
>
>
>
> > I don't remember my mother ever making this, either. *She did note she only
> > used 1 green pepper when they are expensive so she must have made this at
> > some point. *She also noted to put it in the refrigerator as soon as it is
> > cool enough. *So this is some sort of chilled cole slaw-type dish.
>
> > Sweet & Sour Cabbage
>
> > 1 head cabbage cut to desired size
> > 2 sliced green peppers
> > 2 onions, sliced
> > 1 tsp. dry mustard
> > 1 c. sugar
> > 1 c. white vinegar
>
> > Bring to a boil. *Add 1 Tbs. salt/1 tsp. celery seed/1/4 c. oil. *Toss after
> > 4 hours.
>
> > [Took me a minute to figure out she didn't mean cook it for 4 hours. *And
> > the reference to "toss" didn't mean throw it all away! *LOL]
>
> > Jill
>
> I wonder if this is meant to be more like cooked red cabbage (although
> white of course). Very German.
>
> Kris
=====================

Kris :-)
Coleslaw in German: Kohlsalat
Coleslaw in Dutch: Koolsla
As far as I know, the cabbage is always raw.
Lynn in Fargo

Lynn from Fargo Ografmorffig wrote:
> On Feb 24, 7:49 am, "jmcquown" > wrote:

<snipped for brevity>


>> Jill
>
> The usual method for this "Vinegar Coleslaw" is to NOT boil the
> cabbage, but to bring the other ingredients to boil. When the sugar
> is completely dissolved, pour over cabbage and let stand then
> refrigerate. Celery seed and/or mustard seed (omit dry mustard) is
> optional, and I omit the oil completely. I usually make this with
> shredded coleslaw mix to which I add green or red bell pepper. This
> will keep in your refrigerator for 2 to 3 weeks. I have made
> quantities as large as five gallons for big dinners. I put the stuff
> in Industrial Size Ziplock Bags and put it in the fridge. It's safer
> than creamy coleslaw on a buffet line or at a summer BBQ.
> Lynn from Fargo
> Lynn in Fargo
>
>
Imho vinegar-dressed coleslaw is not just safer, but far tastier than
creamy too.

"Kris" > wrote in message
...
On Feb 24, 8:49 am, "jmcquown" > wrote:
> I don't remember my mother ever making this, either. She did note she only
> used 1 green pepper when they are expensive so she must have made this at
> some point. She also noted to put it in the refrigerator as soon as it is
> cool enough. So this is some sort of chilled cole slaw-type dish.
>
> Sweet & Sour Cabbage
>
> 1 head cabbage cut to desired size
> 2 sliced green peppers
> 2 onions, sliced
> 1 tsp. dry mustard
> 1 c. sugar
> 1 c. white vinegar
>
> Bring to a boil. Add 1 Tbs. salt/1 tsp. celery seed/1/4 c. oil. Toss after
> 4 hours.
>
> [Took me a minute to figure out she didn't mean cook it for 4 hours. And
> the reference to "toss" didn't mean throw it all away! LOL]
>
> Jill

I wonder if this is meant to be more like cooked red cabbage (although
white of course). Very German.

Kris


I wondered that, too, Kris. I thought it was a recipe for a cooked cabbage
dish (to be served hot) until I saw that it should be chilled. I'm not a
cole-slaw fan but I love hot cooked cabbage. And grandma was German I
might try it as a hot simmered cabbage dish one of these days.

Jill

On Tue, 24 Feb 2009 10:40:07 -0800 (PST), Kris wrote:

> On Feb 24, 8:49*am, "jmcquown" > wrote:
>> I don't remember my mother ever making this, either. *She did note she only
>> used 1 green pepper when they are expensive so she must have made this at
>> some point. *She also noted to put it in the refrigerator as soon as it is
>> cool enough. *So this is some sort of chilled cole slaw-type dish.
>>
>> Sweet & Sour Cabbage
>>
>> 1 head cabbage cut to desired size
>> 2 sliced green peppers
>> 2 onions, sliced
>> 1 tsp. dry mustard
>> 1 c. sugar
>> 1 c. white vinegar
>>
>> Bring to a boil. *Add 1 Tbs. salt/1 tsp. celery seed/1/4 c. oil. *Toss after
>> 4 hours.
>>
>> [Took me a minute to figure out she didn't mean cook it for 4 hours. *And
>> the reference to "toss" didn't mean throw it all away! *LOL]
>>
>> Jill
>
> I wonder if this is meant to be more like cooked red cabbage (although
> white of course). Very German.
>
> Kris

it sounds like a boiled dressing recipe for cole slaw. no cooking of the
cabbage involved.

your pal,
blake