Coleslaw - Grandparents.com

'); //-->

Spread The Word

Choose Font Size

Food
Recipes

Return to:
Recipes Listing

Molly O'Neill is our Food Editor. She is the former food columnist for The New York Times Magazine. O'Neill is the author of three cookbooks, including the best-selling New York Cookbook (Workman Publishing, 1992), A Well Seasoned Appetite (Penguin, 1997), and The Pleasure of Your Company (Viking, 1997). She was the host of the PBS series Great Food, and edited the critically acclaimed anthology American Food Writing (Library of America, 2007). Her latest work, Mostly True: A Memoir of Family, Food, and Baseball (Scribner, 2006), recounts her childhood of growing up in a Major-League baseball family.

Sponsored by

by Molly O'Neill

This classic summertime recipe is adapted from St. Paul's Evangelical Roman Catholic Church, Algoma, Wis.

Preparation time: 30 minutes, plus 2 hours for sitting

1 medium-size-head white cabbage, shredded fine
1 medium-size-head red cabbage, shredded fine
2 cups sour cream
1 cup mayonnaise
1/4 cup bacon fat
1/2 cup vegetable oil
2 tablespoons sugar
3/4 cup cider vinegar
1 1/2 teaspoons celery seeds
1 1/2 teaspoons mustard seeds
1 teaspoon dry mustard
2 teaspoons salt
1 teaspoon white pepper
2 carrots, peeled and shredded
1 medium-size green pepper, cored and minced
1 medium-size red pepper, cored and minced

Rinse cabbage and dry well. In a large bowl, mix cabbage with sour cream, mayonnaise, bacon fat, vegetable oil, sugar, vinegar, celery seeds, mustard seeds, dry mustard, salt and pepper, and stir well to combine. Let sit 2 hours. Add carrots and green and red pepper and serve.

Makes 8 servings.