Yield: 1 Quart
|\N \N||-JUDI M. PHELPS|
|4 cups||Green cabbage; thinly sliced|
|1 small||Onion; cut in thin strips|
|⅛ teaspoon||Mustard seed|
|⅛ teaspoon||Celery seed|
|½ cup||Distilled white vinegar|
|½ medium||Green pepper; seeded and slivered|
|1 small||Carrot; coarsely grated|
Sprinkle cabbage with salt; let stand 1 hour. Press out all liquid that forms. Discard liquid; mix cabbage, mustard seed and celery seed. Bring vinegar, water and sugar to boil; pour over cabbage mixture. Cool. Add carrot and green pepper. Cover and chill a few hours to blend flavors. Drain well before serving. Makes about 1 quart.
Shared and MM by Judi M. Phelps. jphelps@..., juphelps@..., or jphelps@...