Ingredients
| 3 lbs. | cabbage, tight leaves, firm head | | 1 | md. onion (or more) | | 3 to 4 | lg. carrots | | 1 to 2 | lg. green pepper (optional) | | 1-1/2 to 2 cup | white sugar | | 1 cup | salad oil | | 1 cup | cider vinegar | | 1 tsp. | celery seed | | 1 tsp. | salt (optional) |
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Instructions
You will need a large bowl that can be tightly covered. Shred the cabbage. Dice the onion, carrot and pepper. Put about 1/2 the vegetables into the bowl and mix with 1/2 of the sugar. Put the remainder of the vegetables into the bowl and mix with the remaining sugar. Set aside.
Mix the salad oil, vinegar, celery seed and salt in a saucepan. Bring mixture to a hard or rolling boil. Pour hot liquid over vegetables and mix thoroughly. Put the lid on the bowl and store in the refrigerator for 24 hours or so.
The longer you keep it in the refrigerator, the better it tastes. You can experiment with the proportions to suit your taste. Because it doesn't have mayo in it, it should stay fresh without having to be iced.
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