| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Salads | 8 | Servings | |
INGREDIENTS
| 3 | lb | Cabbage head — shredded |
| 1/2 | Green pepper — chopped | |
| 1/2 | c | Carrot — shredded |
| 1 | sm | Onion — chopped |
| 1 | ts | Salt |
| DRESSING | ||
| 1 | c | Sugar |
| 1 | c | Vinegar |
| 1/4 | c | Water |
| 1 | ts | Salt |
| 1/2 | ts | Celery seed |
| 1/2 | ts | Mustard seed |
INSTRUCTIONS
In a large bowl, combine the first five ingredients. Let stand 1 hour. Drain. Bring all dressing ingredients to a boil; simmer 2-3 minutes. Cool. Pour over cabbage. Pack in freezer containers; freeze. Yield: about 4 pints. Recipe By : ? From: [email protected] (Cindy Johnston File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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