Cabbage and Green Tomato Chow Chow

Southern Kitchen

Serves: Makes 5 quarts

Hands On Time: 30 minutes

Total Time: 5 hours and 30 minutes


1 head green cabbage, cored and thinly sliced

2 green tomatoes, cut into 1/2-inch strips

1 red onion, thinly sliced

1 red bell pepper, seeded and cut into 1/2-inch strips

1 green bell pepper, seeded and cut into 1/2-inch strips

2 jalapeños, seeded and thinly sliced

3/4 cup kosher salt

3 cups apple cider vinegar

2 1/4 cups sugar

1/4 cup yellow mustard seeds

2 tablespoons ground turmeric

2 tablespoons whole black peppercorns

1 tablespoon whole allspice berries

1 habanero pepper, halved


In a large bowl, combine the cabbage, tomatoes, onion, bell peppers and jalapeños. Toss to evenly coat with the salt. Let sit at room temperature for 1 hour, then rinse and drain thoroughly.

In a large saucepan, combine the vinegar, sugar, mustard seeds, turmeric, peppercorns, allspice berries and habanero. Bring to a simmer and cook, stirring, until the sugar has completely dissolved, 8 to 10 minutes.

Pour the vinegar mixture through a strainer into the bowl with the vegetables. The vegetables should be completely submerged; if needed, place a piece of parchment paper on top and weigh down with a plate.

Let sit at room temperature for at least 4 hours. Transfer to jars with tight-fitting lids and refrigerate until ready to serve.


Per 1/4-cup serving: 81 calories (percent of calories from fat, 7), 1 gram protein, 19 grams carbohydrates, 1 gram fiber, 1 gram fat (trace saturated), no cholesterol, 11 milligrams sodium.

About the recipe

Chow chow is a Southern condiment made from pickled vegetables, predominantly cabbage. The chow chow will keep for one month in the refrigerator.