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"As a child my family's menu consisted of two choices: take it or leave it."--Buddy Hackett

24 HR CABBAGE SALAD Recipe

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This recipe for 24 HR CABBAGE SALAD is from GRANNY AND BOPPY'S COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 SMALL HEAD CABBAGE CHOPPED FINE
1 GREEN PEPPER (COARSELY CUT)
1 SM ONION (GRATED)
1 SMALL BOTTLE STUFFED OLIVES (SLICED)
1/2 C SUGAR
1 C VINEGAR
1 TSP SALT
2 C SALAD OIL
2 TSP PREPARED MUSTARD
1/4 TSP PEPPER
2 TBSP CELERY SEED OR LESS
Directions:
Directions:
1 SMALL HEAD CABBAGE CHOPPED FINE, 1 GREEN PEPPER (COARSELY CUT), 1 SM ONION (GRATED), 1 SMALL BOTTLE STUFFED OLIVES (SLICED)
MIX VEGGIES AND SPRINKLE WITH 1/2 C SUGAR

"THEN"

BOIL FOR 3 MIN
1 C VINEGAR, 1 TSP SALT, 2 C SALAD OIL, 2 TSP PREPARED MUSTARD
1/4 TSP PEPPER, 2 TBSP CELERY SEED OR LESS.
WHILE HOT. ADD TO VEGETABLE MIX AND REFRIGERATE 24 HRS BEFORE SERVING. MIX 3 OR 4 TIMES DURING REFRIGERATION.

 

 

 

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