This started out as a recipe from my aunt, Dorothy Harm.
Makes quite a bit, I probably should have measured the final amount.
Grate/chop all of the above (I put it all through the grating disk on a
food processor) and put it in a large non-reactive bowl.
- 1 head cabbage
- 2 small (about 2 inch diamater) onions
- 1/2 green pepper, seeds removed
- 3 stalks celery
mix the above together until dissolved, pour over cabbage mixture and
mix well. Refrigerate at least overnight. It gets better after a day
or two in the refrigerator.
- 1 1/2 cups sugar
- 1 cup vinegar (I used half cider and half white)
- 2 teaspoons mustard seed
- 1 teaspoon celery seed
- 2 teaspoons salt
Here is another version, origin unknown, not tested.
Pour 3/4 cup sugar over cabbage and onion and toss.
- 1 head red cabbage, shredded
- 2 onions, shredded
- 3/4 cup sugar
- 1 tsp celery seeds
- 1 tsp sugar
- 1 tsp dry mustard
- 1 1/2 tsp salt
- 1 cup vinegar
Bring celery seeds and remaining ingredients to a boil. Pour over
cabbage and onions. Let sit for 24 hours before serving.