malinda's StoryMy moms recipe this is so good, perfect for BBQ or picnic goes with almost any meal. I dare you to not eat it for 36 hours. We often dig in before then.
cabbage head (3-5 pounds)
green bell pepper seeded and sliced very thin
oil ( you can cut this down if you want )
apple cider vinegar
salt and pepper to taste
1Chop and mix together the cabbage,pepper, and onions.
2After bring to a boil the oil, vinegar, celery salt, and salt and pepper to a hard boil, then add sugar.
3Pour over the vegetables while sauce is very hot.
4Put in a airtight container and refrigerate for 36 hours.
5Do NOT use metal, either lid or container as it will rust. Keeps for up to 4 weeks
About this Recipe
Course/Dish: Other Salads