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No southern pantry is complete without some chow-chow! It’s believed that Southern chow-chow was a way of preserving the last of the garden season bounty. The amount of each may have been too little to put up for the winter on their own, but together form a condiment perfect for cold weather meals. At times, I make chow-chow with poblano or jalapeno peppers to give it a kick. It adds spunk to a simple bowl of beans, grilled sausages or hot dogs and pork sandwiches. I’ve also chosen to serve it as an appetizer with crackers and cream cheese.


10 cups chopped green cabbage
2 large green tomatoes seeded and diced
1 jumbo Vidalia onion diced
1 large green bell pepper seeded and diced
1 large red bell pepper seeded and diced
1 ½ tablespoon pickling salt
1 tablespoon mustard seeds
2 teaspoon celery seed
1 ½ cups apple cider vinegar
1 ½ cups white distilled vinegar

3 cups granulated sugar
1 tablespoon prepared mustard
2 teaspoon red pepper flakes
1 teaspoon turmeric
1 teaspoon allspice
½ teaspoon ground ginger
2 cloves garlic minced

In a large mixing bowl, mix together the cabbage, tomato, onion, bell peppers and salt. Mix well, then cover and chill for 8 hours or overnight. Drain liquid.

In a large pot toast the mustard and celery seeds over medium-high heat about 1 minute or until fragrant, moving pot constantly. Add both vinegars, sugar, mustard, red pepper flakes, allspice, turmeric and ginger. Bring to a boil, then lower the heat and simmer for 10 minutes.
Add the drained cabbage mixture and minced garlic to the pot. Mix well. Increase the heat and bring to a boil for 5 minutes then lower the heat to medium-low and simmer for 20-25 minutes or until slightly thickened, to allow flavors to fully bloom and the juice to reduce. (Cabbage should still have a slight crunch)
Remove from the heat and allow to cool to room temperature in the pot, uncovered. Pack in sterilized jars. May store chilled for up to one month or longer if canned.

Chef James

Executive Chef

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