Yield: 8 Servings
| Measure | Ingredient |
|---|---|
| 1 medium | Cabbage; chopped |
| 1 medium | Bell pepper; chopped |
| 1 medium | Onion; chopped |
| 2 teaspoons | Sugar |
| 1 cup | Vinegar |
| ¾ cup | Oil |
| 1 teaspoon | Dry mustard |
| 1 teaspoon | Celery seed |
| 1 teaspoon | Salt |
| ¾ cup | Sugar |
Mix cabbage, pepper, onion and 2 teaspoons sugar and set aside. In saucepan, mix remaining ingredients and bring to a boil. Pour over cabbage.
Cover and refrigerate 24 hours. MRS ZACK LOLLAR (RENA BELLE)
MARVELL, AR
From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, .