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3 lb. cabbage, trimmed 2 medium onions 1 small bell pepper 1 c. vinegar 1 c. salad oil 1 1/2 c. sugar 2 Tbsp. salt 2 Tbsp. celery seeds 1 tsp. black pepper Shred vegetables. Then heat liquid and spices to boiling. Pour over vegetables. Chill at least 3 days before serving. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |