Slaw that Keeps



10 to 12 servings



1 lg. head cabbage
1 tsp. salt
2 peppers
2 carrots
1 sm. onion
1/2 tsp. celery
2 cups sugar
1 cup vinegar
1/2 cup water
1 tsp. mustard seeds


Shred the head of cabbage and mix it with the salt. Set this aside to age a bit. Chop the peppers, carrots and onions. Mix into the cabbage. Add the seeds. In a sauce pan, mix the sugar, vinegar, and water. Bring mixture to a boil. Remove from heat and let it cool. When room temperature, pour this mixture over the cabbage mixture and mix it well. This will keep in the refrigerator for several weeks or it may be frozen.

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