8 cups shredded cabbage (1-1/2 pounds)
2 tablespoons chopped pimientos
1/2 cup chopped green pepper
3/4 cup chopped onion
1 cup sugar
1 cup vinegar
1/2 cup water
1 tablespoon mustard seed
In a large bowl, combine the cabbage, pimientos, green pepper and onion. Toss lightly; set aside.
Combine remaining ingredients in a medium saucepan; bring to a boil.
Reduce heat; simmer, uncovered, for 20 to 25 minutes or until slightly thickened. Pour over cabbage mixture.
Cover and refrigerate four hours or overnight. Slaw will keep in the refrigerator for several days.
Recipe makes 10 servings.
You may also like...
Share This Page