Cabbage Salad Recipe

Name: Cabbage Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium cabbage, sliced thin; 1 green pepper, 2/3 diced and 1/3 sliced thin; 1 red bell pepper, 2/3 diced and 1/3 sliced thin (optional); 1 medium onion, 2/3 diced and 1/3 sliced thin; 1 large jar pimentos, diced; 1/2 c. white sugar; 1/4 c. Crisco oil; 1/3 c. white vinegar; 1/2 tsp. celery seed; 1/2 tsp. salt

Servings: persons

1 medium cabbage, sliced thin
1 green pepper, 2/3 diced and 1/3 sliced thin
1 red bell pepper, 2/3 diced and 1/3 sliced thin (optional)
1 medium onion, 2/3 diced and 1/3 sliced thin
1 large jar pimentos, diced
1/2 c. white sugar
1/4 c. Crisco oil
1/3 c. white vinegar
1/2 tsp. celery seed
1/2 tsp. salt

1
Layer cabbage, diced peppers, onions and pimentos.
2
Make two or three layers.
3
Use the sliced peppers and onions and rest of pimentos by arranging them on the top.
4
Do not stir.
5
Bring to boil sugar, oil, vinegar, celery seed and salt.
6
Boil 2 minutes; pour over cabbage.
7
Do not stir.
8
Let it set for at least 2 hours or overnight.
9
Can be kept up to a week in refrigerator.

276

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 medium cabbage, sliced thin, 1 green pepper, 2/3 diced and 1/3 sliced thin, 1 red bell pepper, 2/3 diced and 1/3 sliced thin (optional), 1 medium onion, 2/3 diced and 1/3 sliced thin, and more.

Yes, Cabbage Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Cabbage Salad

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