My mother picked up this recipe in Pennsylvania, and as long as I can remember, there was always a "bucket" of slaw in the refrigerator. Now I have an old stoneware butter crock in my refrigerator filled with the same!
- 2-1/2 cups shredded cabbage
- 1/2 medium green pepper, diced
- 1 celery rib, diced
- 3/4 cup sugar
- 1/2 cup vinegar
- 1/2 teaspoon celery seed
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- In a large bowl, combine all ingredients. Toss to coat. Cover and refrigerate at least 1 hour before serving. Yield: 4 servings.
Originally published as Pickled Cabbage in Bountiful Harvest Cookbook 1994, p62
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