Cook The Book: Big Mama'S Chow-Chow

1. 1

   In a medium nonreactive stockpot, combine the cabbage, bell peppers, onions, and tomatoes (the raw vegetables should equal 2 1/2 to 3 quarts). Stir in the salt, cover the pot, and let the vegetables stand at room temperature for 4 to twelve hours. Drain well in a colander.

2. 2

   Rinse the pot and add the vinegar, sugar, celery seed, and turmeric. Bring to a boil. Add the drained vegetables, return to a boil, then reduce heat and simmer for 1 hour stirring occasionally. Serve hot or cold.

* Per serving · 4 servings · Values may vary.

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