A Taste of History restaurant, which is located inside of Greenfield Village in Dearborn, features stations that highlight dishes from as far back as the 1700s.
This recipe for Pickled Cabbage and Pepper Slaw comes from Abby Fisher — a Black woman from Alabama who was born into slavery and moved to California to write cookbooks after Emancipation.
- 1 quart distilled white vinegar
- 1 quart water
- 2 cups granulated sugar
- 6 ounces kosher salt*
- 1 teaspoon mustard seeds
- 1 teaspoon celery seeds
- 1 ounce blackened redfish seasoning or Cajun seasoning
- 2 pounds shredded cabbage
- 1⁄2 cup shredded carrots
- 1 cup green bell pepper, julienned1 cup red bell pepper, julienned
- *4 ounces if using iodized salt
- Place the vinegar, water, sugar, salt, seeds, and seasoning in a stockpot and bring to a boil.
- In a separate pot or large heatproof bowl, mix the cabbage, carrots, and peppers together. Pour the hot brine over the cabbage mixture and let it rest at room temperature for 30 minutes.
- Cover and refrigerate for 48 hours.
- The slaw is ready to eat after it’s been pickled for at least 48 hours.
This story is from the June 2023 issue of Hour Detroit magazine. Read more in our digital edition. Plus, find even more recipes like Fenton Winery & Brewery’s Cheesy Ale Soup and Yum Village’s Afro Jamaican Oxtails at HourDetroit.com.