| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Salads | 12 | Servings | |
INGREDIENTS
| 3 | lb | Cabbage, shredded |
| 1 | Onion, finely chopped | |
| 1 | Green pepper, finely | |
| chopped | ||
| 2 | c | Sugar |
| 1 | c | Vinegar |
| 1/2 | c | Salad oi |
| 2 | t | Celery seed |
| 2 | t | Sugar |
| 1/2 | t | Salt |
INSTRUCTIONS
1997 Combine all part "A" ingredients and let stand a few minutes until sugar is dissolved. Combine part "B" ingredients and bring to a boil. Let cool; then pour over the cabbage mixture and refrigerate. Will keep indefinitely Even freezes well. Recipe By : WASHINGTON COUNTY FAIR KITCHEN (OKLAHOMA) Posted to MC-Recipe Digest V1 #759 by C4 <c4@groupz.net> on Aug 24,
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Nutrition (calculated from recipe ingredients)
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Calories: 258
Calories From Fat: 84
Total Fat: 9.5g
Cholesterol: 0mg
Sodium: 179.6mg
Potassium: 297.3mg
Carbohydrates: 43.2g
Fiber: 3.9g
Sugar: 38.4g
Protein: 2.5g