| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Salad | 12 | Servings | ||
INGREDIENTS
| 1 | Head cabbage, chopped | |
| or shredded | ||
| 1 | Onion, chopped | |
| 1 | Green pepper, chopped | |
| 1 | 3-oz pimiento chopped | |
| 1/3 | c | Honey |
| 1/2 | c | Vinegar |
| 1/2 | c | Cooking oil |
| 2 | t | Sugar |
| 2 | t | Salt |
INSTRUCTIONS
Combine chopped cabbage, onion, pepper, and pimiento. Set aside. Combine other ingredients and bring to a hard boil. Pour hot sauce over chopped vegetables and mix well. Pack into containers and cover. Let sit in refrigerator for 3 days without removing cover. Yield: 12 servings. CHILL FOR 3 DAYS From <The Progressive Farmer's Southern Country Cookbook>, by the editors of the 'Progressive Farmer Magazine'. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 120
Calories From Fat: 81
Total Fat: 9.1g
Cholesterol: 0mg
Sodium: 389.5mg
Potassium: 43.4mg
Carbohydrates: 9.9g
Fiber: <1g
Sugar: 9.1g
Protein: <1g