Features - Food Recipes


1 large cabbage (about 3 pounds), trimmed, quartered and cored
1 medium-size sweet green pepper, cored, seeded and minced (for color, use 1/2 green
pepper and 1/2 sweet red pepper)
1 medium-size sweet onion (Bermuda or Spanish), peeled and chopped fine
2 carrots, grated

1 cup sugar
1 teaspoon salt
1 teaspoon dry mustard
1 teaspoon celery seeds
1 cup cider vinegar
2/3 cup vegetable oil
1. With a sharp knife, slice each cabbage quarter
very fine; combine with green pepper, onion and
carrots in a large bowl and toss to mix.

2. Mix sugar, salt, mustard and celery seeds in a
small saucepan; add vinegar and oil and let come
to a boil over moderate heat, stirring until sugar
dissolves. Pour over cabbage and toss well. Cool,
then cover and refrigerate until ready to serve.

"This isn't a fancy recipe,"  it just gets better
and better the longer it sits in the refrigerator."

Makes 6 to 8 servings.