“I want you to give Angie this recipe,” our son Tom said while eating on July 4 the cabbage slaw featured today. His wife Angie is a good cook, and good cooks always like to use new recipes. This is a good one.
It is from the cookbook “Recipes and Remembrances” sent to me by Jenell Burke of Good Hope Baptist Church in Conway, and I thank her for doing so. Good Hope’s pastor is John Sullivan, and the church is part of Waccamaw Baptist Association. The recipe for Cabbage Slaw was submitted by Belinda Todd, a 25-year member who moved there when she married George Todd.
For 20 years, Belinda taught fifth grade at Homewood Elementary School, but retired when her husband George became ill. Since his death in 1993, she has worked part-time. She currently has responsibilities with her mother, Mrs. Doris Chandler of Hemingway, who has been ill but is doing better.
Belinda and George had two sons. Marshall, an accounting major, is a rising senior at Coastal Carolina and works part-time at Horry Electric. Von, the older son, graduated from Coastal Carolina and works with Horry Telephone, but is back in school part-time working on his MBA. Both young men are involved in Good Hope’s activities.
Belinda Todd
Over the years, Belinda has taught the college and career class, done children’s church, helped with VBS, etc., and currently is substitute young adult Sunday school teacher at Good Hope. She is also the co-leader for discipleship training. Belinda has several other interests as well, including flower gardening, cooking and reading.
Today’s recipe is one you will want to keep and use often. Belinda says it is always a “big hit” when she carries it to gatherings, and that people often ask for the recipe. I can understand why. It is fresh and crisp and different from many cole slaw recipes. Our son Tom says it needs a bit more celery seed, but you can adjust that to your taste.
It will keep for a few days in the fridge. Belinda suggests stirring or turning the container upside down (with proper precautions against spilling, of course) to get the dressing well distributed. With our sweltering summer weather, a crisp green, tangy salad dish is just the thing we need for any day, and especially for … Sunday Dinner.
Cabbage Slaw
½ cup oil
¾ cup vinegar
1 cup sugar
1 teaspoon celery seed
1 teaspoon mustard seed
1 medium cabbage, shredded
1 medium onion, finely chopped
1 bell pepper, finely chopped
1 teaspoon salt
In a small saucepan, boil the oil, vinegar, celery seed, mustard seed and ¾ cup sugar for one minute. Let the mixture cool while you prepare the cabbage.
In a large bowl, combine the shredded cabbage, chopped onion, and chopped pepper. Sprinkle with the remaining ¼ cup sugar and the salt. Stir.
Pour the cooled oil mixture over the cabbage. Stir, cover, and refrigerate overnight.