Cabbage Salad

Cabbage Salad

Submitted by Donna Voss


  • 1 gal. shredded cabbage
  • 1 cup green pepper chopped
  • 1 Tbsp. salt
  • 1 cup celery chopped
  • 1 medium onion diced
  • 1 1/2 cup sugar
  • 3/4 cup vegetable oil
  • 3/4 cup white vinegar


  • Put shredded cabbage in a pan, spread out about 1 1/2” thick. Shake salt over surface of cabbage. Do not stir. Let sit for 1 hour. Add onion, pepper, and celery. Stir well. In a medium saucepan, bring to boil sugar, vinegar, and oil. Pour over cabbage mixture while still boiling. Refrigerate. Do not stir until cold. Once cold, stir well and store in glass container. Keeps for days in the refrigerator. Stays crisp.