This recipe originally came to life in a German delicatessen in the Bronx, during the depression and has been passed down through four generations. It has withstood the test of time and is adaptable to additional ingredients, such as raisins, pine nuts, pomegranate seeds or whatever you can dream up. The keys to this recipe are to get the cabbage shredded very finely - best done by hand with a very sharp knife rather than put through a food processor, and not to make it too sweet.
1 head green cabbage, roughly 2 1/4 pounds
1 large carrot, peeled
1 large green bell pepper
1/2 small yellow onion
2 large stalks celery, leaves okay
1 cup prepared mayonnaise
4 Tablespoons apple cider vinegar (or unseasoned rice vinegar)
5 teaspoons sugar (more or less to taste)
1 teaspoon Kosher salt
1 teaspoon ground black pepper
- Remove bruised outer leaves from cabbage, then cut into quarters; leave core intact.
- Lay a cabbage quarter flat side down and, with a very sharp knife, shred very thin - you are
- looking for long, thin shreds. Transfer to a large bowl. Repeat with remaining 3 quarters.
- Core and seed the green pepper, then cut into matchsticks and cut crossways, creating a very fine chop. Add to cabbage.
- Cut the celery into long thin strips. Cut crossways to the same size chop as the green pepper. Add to cabbage.
- On the fine side of a box grater, grate the carrot. Add to cabbage.
- On the large side of the box grater, grate the onion. Add to cabbage.
- Add the mayonnaise, vinegar, sugar, salt, and pepper. Mix well and taste for seasoning.
- You may adjust the sugar and vinegar to your taste but it should have a tart-sweet crunch.
Keeps in the refrigerator, covered, up to 5 days.