Ruth Stevens’ Overnight Slaw

Ruth Steven’s Overnight Slaw

When I was growing up, I had a neighbor, Ruth Stevens, who was like a grandmother to me. I adored her. She loved gardening and animals, and had a gentle quality about her, that I will never forget. I spent many happy days in her garden and learned so much from her. She gave me this recipe. I was about 12 at the time and Mrs. Steven’s was in her 80’s. I still have her recipe, written in her slightly shaky handwriting. Since she said it was her mother’s recipe, I am guessing this recipe to be at least a hundred years old. When I look through old recipes and come across it, I always think of her, and miss her even to this day.

I got some beautiful red cabbage and decided to make this salad for a class I was teaching. It is meant to be made a day ahead- even a few days ahead. You can make the salad with red or green cabbage or a combination. After a few days in the fridge, if you make the combination of red and green the green cabbage will pick up the color from the red cabbage and the whole thing will look red. Because of the acidity of the cider vinegar in the dressing, the red cabbage not only maintains its color, I think it gets a little brighter. With the vinegar dressing the slaw will keep for at least a week in the fridge- it just gets more “pickled” over time.

Ruth Steven’s Overnight Slaw

8 cups shredded cabbage- about 1 medium head

1 c. cider vinegar

1/2 c. sugar, or to taste

1 T. celery seed

2 t. dried dill weed

salt and pepper to taste

Place cabbage in large bowl. In jar with a tight fitting lid place the rest of the ingredients and shake well until sugar is dissolved. Pour over the cabbage and stir to coat. Cover bowl and place in fridge overnight to let the flavor blend and the cabbage soften. Salad will wilt down quite a bit. Keeps in fridge for a week or two. Serves 6-8.