"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali
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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