By Grocery List Plus Editorial Staff | Published on June 2, 2026
Serves 8
28 cal · 30 min
Sweet and Sour Cabbage
Recipe GLPR8549f13d6f171f
A refreshing and tangy side dish featuring thinly sliced cabbage tossed with a perfect balance of sweet and acidic flavors. The combination of sugar and vinegar creates a bright dressing while celery seed adds subtle spice. This cold salad is perfect alongside hearty mains and becomes more flavorful as it chills.
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Ingredients
1/2 medium head of cabbage (about 4 cups when chopped)
1/2 teaspoon salt
1/2 teaspoon celery seed
2 tablespoons sugar
3 tablespoons vinegar
Directions
Wash your hands thoroughly with soap and water before preparing the cabbage.
Rinse the cabbage head under cool running water, then cut it in half lengthwise.
Remove the core and slice the cabbage halves into very thin pieces, approximately 1/8 inch thick, to yield about 4 cups of chopped cabbage.
In a large mixing bowl, combine the chopped cabbage, salt, celery seed, sugar, and vinegar.
Toss all ingredients together thoroughly until the cabbage is evenly coated and the sugar and salt are fully dissolved.
Cover the bowl with a lid or plastic wrap and transfer to the refrigerator.
Chill for at least 4 hours, or preferably overnight, to allow the flavors to meld and develop. Stir once or twice during chilling if desired. Serve cold.
Comments
Every ingredient is in stock at any Charlotte grocer—cabbage is a year-round staple, vinegar and sugar are pantry basics, and celery seed sits in the spice aisle everywhere from ALDI to Harris Teeter. Cost per serving lands under 50 cents, driven almost entirely by cabbage at roughly 30 cents per head. The 30-minute claim holds only if you shred the cabbage by machine; hand-shredding or chopping adds 10–15 minutes of real work. This is a true side dish for a crowd, reheats beautifully, and suits a North Carolina table where cooked cabbage is familiar and welcome.
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