Homemade Chow Chow

1. 1

   In a large skillet over medium heat, combine slaw mix, onion, bell pepper, and all seasonings (turmeric through crushed red pepper). Add 1 cup of water and stir to combine all spices.

2. 2

   Bring the mixture to a boil and reduce heat slightly so that mixture is between a bubble and simmer. Stir every 5 or 10 minutes, adding water as needed. I usually end up adding 4 cups of water by the end of the cooking process.

3. 3

   When the cabbage is cooked through, after about 20 minutes, taste the chow chow and add any additional seasonings you'd like, based on your preference for sweet/tangy/spice/salt.

4. 4

   Keep in fridge for up to a month, or you can preserve it according to standard canning practices.

* Per serving · 4 servings · Values may vary.

No additional tips available.