1 medium large green cabbage head, grated
3 large pared carrots, grated
1 sweet onion, grated
1 green bell pepper, diced
1 red bell pepper, diced
4 stalks celery, sliced
3 Tbsp sugar
1 cup cider vinegar
1/2 cup safflower oil
2 Tbsp Caraway seeds
1 tsp ground mustard
1 tsp sea salt
1/2 - 1 tsp white pepper
10 drops tabasco sauce

Grate a medium large green cabbage, chopping what cannot be grated. Grate 3 large pared carrots. Grate a large sweet onion. Chop a green bell pepper and a red bell pepper. Slice 4 stalks celery, cutting the large ends in half. Sprinkle the sugar over the grated cabbage. Add 1/2 cup of the vinegar. Let it set while chopping the rest of the vegetables.
Mix 1/2 cup cider vinegar, 1/2 cup safflower oil, the mustard, caraway, tabasco, salt and pepper in a jar. Whisk this or put a lid on the jar and shake. Pour over the cabbage mixed with the other ingredients. Cover, put in the refrigerator and let set overnight. Makes about 10 cups, 20 1/2 cup servings.

Serving Size: makes 20 1/2 cup servings

Number of Servings: 20

Recipe submitted by SparkPeople user SPRINGOKC.

 

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