This is an old old recipe, My grandma used to make this back in the late 40’s early 50’s

1. 1. Combine ingredients: In a large pot, combine the chopped cabbage, tomatoes, bell peppers, onions, hot peppers, sugar, vinegar, and salt.
   2. Bring to a boil: Bring the mixture to a boil over high heat.
   3. Reduce heat and simmer: Reduce heat and simmer for 20-25 minutes, or until the desired tenderness is achieved.

1. Canning: If canning, ladle the chow chow into sterilized pint jars, leaving about 1/2 inch headspace. Seal the jars and process in a water bath for 20 minutes.
2. Serving: If not canning, store the chow chow in the refrigerator for up to 2 weeks. Serve as desired.

Enjoy!

Note: For a milder chow chow, reduce the number of hot peppers or omit them altogether.