By Kim Gehling    April 5, 2025

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Some recipes are more than just instructions for preparing food; they are threads that weave together family history.

One such dish is this Cabbage Salad, passed down through generations of the Bates family. This recipe, shared by Darcy Hepner from Geneseo, holds a special place in her heart. It was often made by her mother, Phyllis Hepner of Kewanee, and the recipe originally came from her grandmother, Verla Bates.

Darcy recalls that her mother’s cooking revolved around the seasons, utilizing fresh produce from the garden. She relayed that her mother’s meals were often related to what fruit or vegetable was in season, and she was able to bring out the best flavors in whatever was available. The Cabbage Salad was no exception.

The recipe’s combination of crisp cabbage, sweet green pepper, and onions, topped with a tangy-sweet dressing, creates a delightful balance of flavors.

The addition of grated carrots is optional, but it adds a pop of color and a hint of extra sweetness. The flavors of this salad develop over time, and it actually tastes better after a day or two in the refrigerator, making it a convenient make-ahead dish.

From Darcy’s kitchen to yours — enjoy!

Cabbage Salad

Serves a Crowd

Ingredients:

• 1 gallon cabbage, shredded
• 1 sweet green pepper, chopped
• 2 onions, chopped
• 1/2 cup carrots, grated (optional)
• 1-1/2 cups sugar
• 3/4 cup salad oil
• 3/4 cup vinegar
• 1 tablespoon salt

Instructions:

1. In a large bowl, mix together the cabbage, pepper, onion, and carrot (if using).
2. In a saucepan, combine sugar, oil, vinegar, and salt. Bring to a boil.
3. Pour the hot dressing over the cabbage mixture.
4. Allow to cool, then store in the refrigerator. The salad keeps for several days and tastes better with time.