| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Salads |
1 |
Servings |
INGREDIENTS
| 8 |
c |
Shredded cabbage 1 1/2 to |
|
|
2 lbs |
| 2 |
tb |
Chopped pimientos |
| 1/2 |
c |
Chopped green pepper |
| 3/4 |
c |
Chopped onion |
| 1 |
c |
Sugar |
| 1 |
c |
Vinegar |
| 1/2 |
c |
Water |
| 1 |
tb |
Mustard seed |
INSTRUCTIONS
In a large bowl, combine the cabbage, pimientos, green pepper and onion.
Toss lightly; set aside. Combine remaining ingredients in a medium
saucepan; bring to a boil. Reduce heat; simmer, uncovered for 20-25 minutes
or until slightly thickened. Pour over cabbage mixture. cover and
regrigerate 4 hours or overnight. Slaw will keep in the refrigerator for
several days.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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