We've had this mounded up on smoked sausage sammies, by itself, and piled high on hamburgers. I'd even put it on ice cream, I like it that much!
The original recipe came from Emeril. I saw him make it on Emeril Live and thought 'I have to make that!'.
Makes: 3 quarts, 14 or so servings
Prep time: 20 minutes
Cook time: 3 hours
Printable Recipe
Ingredients:
- 1 head green cabbage, cored and thinly sliced
- 1 red bell pepper, thinly sliced
- 1 medium onion, thinly sliced
- 1 1/2 cups carrots, shredded
- 2 t salt
- 1 t white pepper
- 1 cup apple cider vinegar
- 1 cup sugar (I used Splenda)
- 1 t dry mustard powder
- 2 t celery seeds
- 1/2 cup vegetable oil
- 1/4 cup green onions, finely chopped
- 2 T fresh parsley, chopped
1. In a large plastic bowl, combine the cabbage, bell pepper, onion, and carrot and season with salt and pepper. Cover and refrigerate for 1 hour.
2. Meanwhile, combine the vinegar, sugar, mustard powder, and celery seeds in a small saucepan and bring to a boil. Stir until the sugar is dissolved and remove from the heat and let cool until the cabbage mixture has been in the fridge for 1 hour.
3. Remove cabbage from fridge and pour sauce over it. Add the oil, green onions, and parsley and toss to combine.
4. Cover and return to refrigerator for 2-3 hours before serving.
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