INGREDIENTS
| 1 | medium | head of cabbage |
| 1 | large | carrot |
| 1/2 | large | green pepper |
| 1 | medium | sweet onion |
| 3/4 | cup | sugar |
| 1 | tsp. | dry mustard |
| 1 | tsp. | celery salt |
| 3/4 | cup | white vinegar |
| 1/2 | cup | vegetable oil |
| 1 | tbsp. | sugar |
| salt to taste |
PROCEDURE
Chop or grate coarsely: cabbage, carrot, green pepper, and onion. Mix together. Add 3/4 cup of sugar, mustard, and celery salt , then mix some more.
In a small saucepan combine vinegar, oil and 1 tbsp sugar and bring to a boil over medium-high heat. Pour over cabbage mixture, cover and refrigerate overnight.
Salt to taste the next day.
Will keep in the frig. for up to 10 days.
Adapted from a recipe given to us by Faye Barker.
Carey Dillinger - 1996
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