Lynn from Fargo Ografmorffig > wrote in
:

> On Feb 24, 7:49*am, "jmcquown" > wrote:
>> I don't remember my mother ever making this, either. *She did note
>> she
> only
>> used 1 green pepper when they are expensive so she must have made
>> this at some point. *She also noted to put it in the refrigerator as
>> soon as it
> is
>> cool enough. *So this is some sort of chilled cole slaw-type dish.
>>
>> Sweet & Sour Cabbage
>>
>> 1 head cabbage cut to desired size
>> 2 sliced green peppers
>> 2 onions, sliced
>> 1 tsp. dry mustard
>> 1 c. sugar
>> 1 c. white vinegar
>>
>> Bring to a boil. *Add 1 Tbs. salt/1 tsp. celery seed/1/4 c. oil. *Tos
> s after
>> 4 hours.
>>
>> [Took me a minute to figure out she didn't mean cook it for 4 hours.
>> *A
> nd
>> the reference to "toss" didn't mean throw it all away! *LOL]
>>
>> Jill
>
> The usual method for this "Vinegar Coleslaw" is to NOT boil the
> cabbage, but to bring the other ingredients to boil. When the sugar
> is completely dissolved, pour over cabbage and let stand then
> refrigerate. Celery seed and/or mustard seed (omit dry mustard) is
> optional, and I omit the oil completely. I usually make this with
> shredded coleslaw mix to which I add green or red bell pepper. This
> will keep in your refrigerator for 2 to 3 weeks. I have made
> quantities as large as five gallons for big dinners. I put the stuff
> in Industrial Size Ziplock Bags and put it in the fridge. It's safer
> than creamy coleslaw on a buffet line or at a summer BBQ.
> Lynn from Fargo
> Lynn in Fargo
>

a carrot wouldn't hurt in the coleslaw. I believe this is one of those
'stays crispy' coleslaw dressing recipes. That's the kind I prefer.

--

The beet goes on -Alan