8 cups shredded cabbage (1 - 1/2 lbs)
2 TBS chopped pimento
1/2 cup chopped green pepper
3/4 cup onion
1 cup sugar
1 cup vinegar
1/2 cup water
1 TBS mustard seed
In a large bowl, combine the first 4 ingredients. Toss lightly and set aside. Combine remaining ingredients in a medium sauce pan and bring to a boil. Reduce heat and simmer uncovered for 20 - 25 minutes or until slightly thickened. Pour over cabbage mixture. Cover and refrigerate 4 hours or overnight. Slaw will keep in the refrigerator for several days. Yield 10 servings
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