"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste
3 pounds of cabbage 1 bell pepper 2 small onions 3 celery stalks 3 carrots 1 cup vinegar 1 cup sugar 1 cup oil 1 tsp dry mustard or dill seed 1 tsp salt ½ tsp celery seed
Chop cabbage, bell pepper, onions, celery stalks, and carrots by hand. Heat vinegar, sugar, oil, dry mustard or dill seed, salt, celery seed and pour over cabbage mixture. Mix well. Cover and refrigerate at least overnight.
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