3 lb. cabbage, coarsley shredded
1/2 c. finely shredded carrots
1/2 c. chopped green pepper
1 c. sugar
1 c. vinegar
1 tbs. salt
1 tsp. celery seed
In large bowl combine cabbage, carrots, green pepper.
In a saucepan, combine sugar vinegar, salt, & celery
seed. Bring to a boil.
Pour over cabbage mixture and toss.
Cover and refrigerate 4 hours or overnight.
12 to 16 servings.,
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