This popular southern condiment is the perfect vinegary topping for savory meats and barbecue. Garden fresh vegetables are cooked in a sweet vinegar dressing and seasoned with mustard and turmeric for color. The base recipe has a jalapeño pepper for extra flavor but isn't too spicy. Check the notes for easy heat level adjustments.
PREP TIME 15 minutesminutes
COOK TIME 20 minutesminutes
TOTAL TIME 35 minutesminutes
YIELD 2cups
Ingredients
4cupsgreen cabbage, about half a headfinely chopped
1Roma tomatoseeds removed and diced
2tablespoonsroasted red peppersdiced
1/2cupsweet onionlike Vidalia, diced
1jalapenoseeds removed, minced
1cupcider vinegar
3tablespoonssugar
1tablespoonsea salt
1tablespoonDijon mustard
2teaspoonswhole grain mustard or dried mustard seed
1teaspoon hot pepper sauce, several good shakeslike Texas Pete or Red Hot
1/2teaspoonturmeric
1/2teaspoondried celery seeds
Instructions
Combine all the ingredients in a large stainless steel pot over high heat. Bring it to a simmer and then decrease the heat to medium.
Cover the pot and cook for 20 minutes or until the cabbage is completely translucent and tender.
Remove from the heat and let cool to room temperature or chill it in the fridge before serving.
The chow chow can be kept in the refrigerator in an an air tight container for 2 weeks.
Recipe Notes
Variations:
Since taste preferences in condiments can vary, this chow chow recipe is easy to tweak.
Mild Chow Chow
Omit the jalapeño pepper. I suggest keeping the hot sauce as it adds a depth of flavor but isn't too spicy. Use just a single shake of the bottle.
Sweet Chow Chow
Add 1 additional tablespoon of sugar (using a 1/4 cup total). For a spicy-sweet chow chow, keep the jalapeño, for just a mild-spicy chow chow skip the jalapeño. You could also consider adding 1 finely grated carrot to the veggie mix for more flavor and extra sweetness.
Extra Hot Chow Chow
If you like your condiments HOT and spicy, you could consider keeping the jalapeño ribs and seeds in the mix, adding additional hot sauce, or adding 1/4 - 1/2 teaspoon cayenne pepper. I recommend starting with the jalapeño seeds and cooking the recipe as directed. Taste it and adjust with additional hot sauce and cayenne as needed at the end.