 | | Directions |
- In a large bowl, combine shredded cabbage, grated carrots, diced green pepper, and onion.
- In a sauce pan, combine sugar, cider vinegar, oil, and celery.
- Over medium heat, bring dressing mixture to a boil and continue to boil for 2 minutes. While dressing mixture is still hot, pour over cabbage mixture.
- Cover and refrigerate overnight (a minimum of 8 hours). Cabbage salad will keep in the refrigerator for up to 1 week.
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Prep Time: 15 minutes
Cook Time: 15 minutes
Container: large bowl
Servings: 6
Serving Size: 1 cup
|  | | Ingredients | | - | | salt and pepper to taste |
| - | | CABBAGE MIXTURE: |
| - | | 1 head green cabbage, shredded |
| - | | 1 head red cabbage, shredded |
| - | | 3 carrots, grated |
| - | | 1 green pepper, diced |
| - | | 1 onion, finely diced |
| - | | DRESSING: |
| - | | 1 1/2 cups sugar |
| - | | 3/4 cup cider vinegar |
| - | | 3/4 cup vegetable oil |
| - | | 1 teaspoon celery seed |
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