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This is an adaptation of a Frugal Gourmet (Jeff Smith) recipe. It is delicious the second and third day.
- 1 (2 1/2 to 3 lb) head cabbage
- 2 bell peppers
- 2 small sweet onions
- 1/4 cup sugar
- 2 tbl sugar
- 2 tsp celery seed
- 2 tsp dry mustard
- 2 tsp salt
- 2/3 cup vinegar
- 2 tbl olive oil
- 1/2 cup salad oil
In a large bowl, shred cabbage; slice peppers into thin strips. Cut onions in halves and slice very thin. Toss vegetables with 1/4 cup of sugar; let stand while preparing the dressing. Combine sugar, celery seed, dry mustard, and salt; add vinegar. Bring these ingredients to a boil; cook 1 minute and let cool. When cool, beat in the oil. Place dressing on vegetable and refrigerate until ready to serve. Yields 15 + servings.
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