Recipe#873

Servings: YIELD: 1 Gallon
Portions:
Pan Size:
Temperature:

INGREDIENTS

1 1/4 gal (4 lb) cabbage, fresh, finely chopped
9 tbsp. (3 oz) onions, dry, finely chopped
3 cups (1 lb) peppers, sweet, fresh, finely chopped2 cups vinegar
1 1/2 cups salad oil
1 2/3 tbsp. salt
2 tsp. pepper, black
1 cup (8 oz) sugar, granulated
1 tbsp. mustard flour

INSTRUCTIONS

Trim, wash, and prepare vegetables. Combine cabbage, onions, and peppers. Combine vinegar, salad oil, salt, pepper, sugar, and mustard flour. Pour over cabbage mixture; mix well. Cover; refrigerate until ready to serve.

NOTE: 1. 5 lb fresh cabbage A.P. will yield 4 lb finely chopped cabbage.
2. 3 1/2 oz dry onions A.P. will yield 3 oz finely chopped onions.
3. 1 lb 4 oz fresh sweet peppers A.P. will yield 1 lb finely chopped peppers.
4. To serve as a salad, double recipe. EACH PORTION: 1/3 Cup.