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texas chow-chow

  • 4servings

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Source: www.astray.comReport recipe

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Nutrition Info . . .

NutrientsCarbohydrates, Cellulose
VitaminsA, B2, B3, B9, C, E
MineralsSelenium, Natrium, Fluorine, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 Head green cabbage; Chopped

  2. 1 pounds Green tomatoes; chopped

  3. 1 pounds Ripe tomatoes; chopped

  4. 1 1/2 cup Cauliflower florets; (up to 2)

  5. 1 large Green bell pepper (capsicum), seeded and chopped

  6. 2 teaspoons Crushed Dried Red Pepper Flakes

  7. 1 cup Dark brown sugar; packed

  8. 2 Onions; Chopped

  9. 1 Clove garlic; minced

  10. cup Corn kernels

  11. 1 1/2 teaspoon Ground ginger

  12. teaspoon Ground cinnamon

  13. teaspoon Ground cloves

  14. 1 tablespoon Ground turmeric

  15. teaspoon Curry powder

  16. teaspoon Celery seed

  17. 1 1/2 teaspoon Coarse salt

  18. 1 tablespoon Cornstarch

  19. 1 tablespoon Dry mustard

  20. 1 cup Cider vinegar

Instructions Jump to Ingredients ↑

  1. Chow-chow is a vegetable relish that is put up at harvest time when an excess of vegetables is on hand. The word is thought to stem from the Chinese who came over to work on the railroads and may be a derivation of the word choy, which is Cantonese for vegetables. Combine all the ingredients from the cabbage through the salt in a large heavy pot or dutch oven.

  2. Mix the cornstarch with the mustard and vinegar in a bowl until smooth. Add to vegetable mixture. Heat to boiling, reduce the heat and simmer, uncovered, stirring frequently, for 1 hour. Pour into sterilized jars and seal. Store in a cool place.

  3. Yield: 4 pints Formatted by suechef@...

  4. Recipe by: DEAN FEARING #HE1A04 Posted to MC-Recipe Digest V1 #791 by Sue on Sep 19, 1997

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