Many of you not from the south are probably wondering -WTH is Chow chow? This is a dog, no?
No. Chow Chow is a sweet, spicy condiment common to the South. It’s typically cooked in a brine, usually has cabbage, green tomatoes, all sorts of vegetable scraps, and gets canned to use throughout the year. In my house, its often found adorning a nice bowl of dark leafy greens- collards, mustard, Kale. But it would go wonderfully with sausage, in a sandwich application, or on, Gulp, a hot dog. You could even substitute it where you would ordinarily use Sauerkraut, or Kimchi, use in place of a relish.
In Preparation for my New Years meal (to come!), my batch of Chow chow is ready and waiting….
Angelina’s Chow Chow-adapted from Vegan Soul Kitchen
1 Cup White Vinegar
1 Cup Apple Cider Vinegar
1 cup Raw Sugar (or Agave)
1 Cup Water
.5 cup Salt
Red Pepper Flakes
1 head of Cabbage (red, White, Mixed, whatever) Julienned
1 Onion (Julienned)
5 Bell Peppers (diced)
Add Cabbage first, cover, and let simmer for about 10 minutes. Add Peppers and onions and let simmer for another 20 minutes. At this point, you could can if you wanted to, however, canning is a bit tedious so I prefer to make “refrigerator Pickles”- same concept, you just have to use it sooner. Put in Jars and keep in the fridge for several weeks.
Et Voila! Enjoy!