1 large head of cabbage, shredded
1 large onion, chopped
1 large green pepper, chopped
3/4 c. salad oil
1 cup white vinegar
1teaspoon celery seed
1 teaspoon dry mustard
1 Tablespoon salt (I use less)
Mix vegetables together. Sprinkle 1 cup sugar over all. DO NOT STIR!
Bring dressing ingredients to a boil, and pour over cabbage mixture while hot.
Refrigerate, without stirring, for at least 4 hours and overnight, if possible.
Keeps up to two weeks, if it isn’t all eaten first.
I halved this recipe for us, and will have plenty! In the picture below, it is hiding behind the glass of tea.
It is also time to mention that today is Fried Chicken Day! That has brought back memories of my childhood when fried chicken was a birthday treat! I remember that the drumstick/leg was the piece that was always offered to me, and I remember eating more than one of them on that special occasion!
It is also time to offer you a slice of blueberry pie! That was our special treat on the Fourth of July!
Sending wishes to all for an enjoyable day!