Servings: 1 Gallon
1-1/4 gallons (4 lb) cabbage, fresh, finely chopped
9 tablespoons (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 tablespoons salt
2 teaspoons pepper, black
1 cup (8 oz) sugar, granulated
1 tablespoon mustard flour
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:
5 lb fresh cabbage A.P. will yield 4 lb finely chopped cabbage.
3-1/2 ounces dry onions A.P. will yield 3 ounces finely chopped onions.
1 lb 4 ounces fresh sweet peppers A.P. will yield 1 lb finely chopped peppers.
To serve as a salad, double recipe.
EACH PORTION: 1/3 Cup.