| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Salads, Vegetables | 8 | Servings | |
INGREDIENTS
| 1 | gl | Cabbage, chopped |
| 1 | T | Salt |
| 4 | Onion | |
| 4 | Cucumber | |
| 2 | Carrots | |
| 2 | Peppers | |
| 1 | t | Celery seed |
| 2 | c | Sugar |
| 1 | c | Vinegar |
| 1/2 | c | Water |
INSTRUCTIONS
Mix cabbage and salt. Let stand 30 minutes, then drain. Chop the onions, cucumbers, carrots, and peppers. Add to the cabbage, along with the celery seed. Set aside. Boil the sugar, vinegar, and water for 1 minute. When cold pour over the cabbage mixture, mixing well. Let stand 5 minutes before putting into containers to freeze. Recipe By : The Foxfire Book of Appalachian Cookery From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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