24 Hour Cabbage Salad – Kristen’s Nana (Peggy)


“My friend Kristen shared this recipe with me. She rediscovered it in a book she had from her Nana.” – Peggy Wrysinski Greene

1 med head shredded cabbage
1 small onion, cut fine
1 bell pepper, cut fine (I used red and yellow)
15 or 20 stuffed olives, sliced
1 cup cider vinegar
1 teas. salt
1 teas. celery seed
1/8 teas. pepper
1 teas. prepared mustard
1/2 cup salad oil
Bring liquids/spices to a boil. Pour over prepared vegetables. Turn salad occasionally. Keeps indefinitely.
Serves 8-10
“When I made it, I told Kristen I felt like I was back in my grandmother’s kitchen. It has the flavors of something she would have made.”
From Kristen:
“Melva Marchand Burnett Wagers was a fantastic cook.  Recently I rediscovered Nana’s recipe for Warm Cabbage Salad.  The recipe card was written by her.  I felt close to her again.  Many of Melva’s best recipes are family recipes which came from the east across the prairie.  I think this is one of those recipes.  The salad really does last forever.  Be sure to wait until the next day – it’s worth it.”

Grandma’s Kliskis

Grate 3 large potatoes, or put chunks of potato in blender with a little milk, add 1 or 2 eggs, add milk if you haven’t done it with the blender, a little salt, then start adding flour with a sturdy spoon until mixture is quite stiff.

Have a kettle of water boiling. Drop into boiling water, dough about the size of a teaspoon. Have a large spoonful of dough igrandma & grandpan one hand & drop the small pieces in with the other. They are done when they come to the top & should be scooped out with a spoon with holes in it & put to drain in a colander.

Fry bacon bits & then fry kliskis in with the bacon after it has been browned. Keep stirring until the kliskis are browned to suit taste.

Sauerkraut & Pork

In a crock pot, combine sauerkraut and cut up pieces of pork (with fat and bones). Let it simmer all day until the meat is tender.  The kliskis are served on top of the sauerkraut & pork.

How to Make Homemade Sauerkraut in a Mason Jar

Betty’s words

sauerkraut salt


Lisa (eldest granddaughter): When I first pulled out all of my recipes (3×5 cards) that were from my Grandma, I realized that I only had one written in her own handwriting….this one.  (The recipe above her writing.)

What I also realized is that I spent a lot of time perched on a chair in Grandma’s ‘office,’ [a corner of her kitchen table where all of her pencils, pens, cards and notepads lived] writing in my childish hand what she dictated while she worked away on something else.

It was usually a special occasion when Grandma would make this.  In our family, you know you’re loved when someone makes Kliskis for you.