...from prepackaged shredded cabbage.
I'm clearly on another one of my food kicks, and this time, I'm tearing through bottles of vinegar and bags of sugar. Yes, it's another sweet and sour recipe, and this time, it's something that can double as a side dish and a condiment: Slaw. Cabbage and pepper slaw, to be specific. While this stuff can definitely be eaten by itself, it's best atop a pork or chicken barbecue sandwich or hot dog.
If you're like me, you probably have some items in your cabinet with unknown origins. While I was fruitlessly searching for some celery seeds for this slaw, I found an unopened bottle of Beau Monde seasoning, which listed celery seed as an ingredient. I have no idea where I got this stuff or really what it's meant to season, but I added it to the slaw, and it was good. Thank you, mystery Beau Monde seasoning benefactor!
This is super easy to make, especially if you lazily use cabbage that's already been shredded. You can chop up the pepper and celery in the time it takes for the sugar-vinegar syrup to come to a boil, and then you're done...except for that blasted fridge time. It really is better after a night in the fridge, so plan accordingly!
Sweet and Sour Slaw
Adapted from a willy-nilly combination of several recipes
- 1/2 cup granulated sugar
- 1/2 cup cider vinegar
- 1/4 cup water
- 1 teaspoon salt
- 8 cups shredded cabbage
- 2 celery stalks, chopped
- 1 green bell pepper, chopped
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon mustard seed
- 1/2 teaspoon Beau Monde Seasoning
Combine the sugar, vinegar, water, and salt in a small saucepan and heat until the sugar dissolves.
Mix the cabbage, chopped peppers, and chopped celery in a large bowl, then sprinkle the black pepper, mustard seed, and Beau Monde seasoning over the top and stir in.
Pour the warm dressing over the veggies and toss to get everything mixed.
Refrigerate at least an hour, but overnight is best.