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1 head cabbage, shredded
1 bell pepper, chopped
1 carrot, grated
1 c. celery, chopped
1/2 c. finely chopped onion (optional)
8 stuffed olives, sliced (optional)

2/3 c. sugar
3/4 c. white vinegar
1 tsp. salt
1 tsp. celery seed
1 tsp. prepared mustard
1/8 tsp. black pepper
1/2 salad oil

Combine prepared vegetables in a large nonmetal container. Mix
dressing ingredients in a small saucepan; bring to a boil and cook 3
minutes. Pour over cabbage mixture. Cover and allow to stand in
refrigerator at least 6 hours; overnight is better.

This recipe is from an actual cookbook printed by Fundcraft Publishing!

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Accuracy is believed to be good, but is not guaranteed.
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