| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Salad, Salad dress |
25 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Sugar |
| 2 |
c |
Vinegar |
| 1 1/2 |
ts |
Mustard seed |
| 1 |
ts |
Celery seed |
| 1 |
ts |
Salt |
| 1 |
ts |
Turmeric |
| 4 |
lb |
Cabbage |
| 1 |
|
Green bell pepper |
| 2 |
md |
Onions |
| 1 |
|
Jar pimientos |
INSTRUCTIONS
Bring first 6 ingredients to a boil; cool. Grate cabbage. Chop bell pepper,
onions and pimiento. Pour dressing over vegetables and mix. Let stand.
NOTES : This recipe will last in the refrigerator almost indefinitely. It
does tend to get stronger with age. It's great for a barbecue, a picnic,
or for a crowd. Also, you can make the dressing and store it in the
refrigerator, then mix with the other vegetables only as needed.
Recipe by: Jane Lipscomb Posted to EAT-L Digest 25 Mar 97 by "Sharon L.
Nardo" <snardo@ONRAMP.NET> on Mar 25, 1997
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