"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Cabbage Salad Recipe

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This recipe for Cabbage Salad, by , is from Waterford United Church 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!

Nettie Ferrel


1 Large cabbage
1 red pepper
1 green pepper
3 stalks of celery
1 medium onion
1 tbsp of sugar

3 c. white vinegar
c. white sugar
1 tsp. mustard powder
tsp. salt or celery salt
tsp. parsley flakes

Chop up fine the first 6 ingredients and sprinkle with sugar. Put the cabbage mixture into a large glass jar.

On the stove bring to a boil the vinegar, sugar & spices. Add oil and bring to a boil again. Boil for 5 minutes. Pour over cabbage mixture in jar, seal tightly and refrigerate. Shake every day to mix thoroughly. Will keep up to 6 weeks.

This recipe is the one used to make the coleslaw served at our church dinners.

Serves 25 - 30 people.




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