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Cabbage Slaw

Cabbage Slaw I


  • 1 large head cabbage, shredded
  • 1 green pepper, seeded and cut into strips
  • 1 large onion, sliced into rings and separated
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  • 1 cup sugar
  • 1 Tbsp. sugar
  • 1 tsp. salt
  • 3/4 cup salad oil
  • 1 tsp. celery seed
  • 1 tsp. dry mustard
  • 1 cup vinegar


Put cabbage, green pepper, and onion into a large bowl, alternating layers, sprinkling 1 cup sugar between layers. Bring remaining ingredients to a boil; pour over vegetables. Weight down with plate; refrigerate. After 3 hours, stir and mix vegetables. Put plate back on! Refrigerate. After 3 hours, stir and mix again. Put weight back on; refrigerate 24 hours. Stir in refrigerator. Slaw keeps 2 weeks.

By Robin from Washington, IA

Cabbage Slaw II


  • 1/2 green pepper
  • 1/2 red pepper
  • 1 small onion
  • 1 cup sugar
  • 1 cup vinegar
  • 1/2 cup water
  • 1 tsp. salt
  • dash pepper


Mix and let stand in the refrigerator at least 6 hours. Pour over one average-sized head of shredded cabbage.


By Robin from Washington, IA

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