| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
|
Tasteofhome |
12 |
servings |
INGREDIENTS
| 1 |
md |
Head cabbage; shredded |
| 1 |
md |
Red onion; thinly sliced |
| 1/2 |
c |
Green pepper; chopped |
| 1/2 |
c |
Sweet red peppers; chopped |
| 1/2 |
c |
Stuffed olives; sliced |
| 1/2 |
c |
White wine vinegar |
| 1/2 |
c |
Vegetable oil |
| 1/2 |
c |
Sugar |
| 2 |
ts |
Dijon mustard |
| 1 |
ts |
Salt |
| 1 |
ts |
Celery seed |
| 1 |
ts |
Mustard seed |
INSTRUCTIONS
In a 4 quart bowl, combine the cabbage, onion, peppers and olives. In a
saucepan, combine remaining ingredients; bring to a boil. Cook and stir for
1 minute. Pour over vegetables and stir gently. Cover adn refrigerate
overnight. Mix well before serving. Source: Taste of Home Magazine;
June/July 1995.
Submitted to RecipeLu List by Ruth <pookypook@aol.com> by PookyPook
<PookyPook@aol.com> on Jan 24, 1998.
Recipe by: Sue Klapper
Converted by MM_Buster v2.0l.
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