| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Salad |
12 |
Servings |
INGREDIENTS
| 1 |
md |
Head cabbage; chopped or shredded |
| 1 |
md |
Onion; chopped |
| 1 |
|
Green pepper; chopped |
| 1 |
cn |
(3-oz) pimiento; chopped |
| 1/3 |
c |
Honey |
| 1/2 |
c |
Vinegar |
| 1/2 |
c |
Cooking oil |
| 2 |
ts |
Sugar |
| 2 |
ts |
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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