German Coleslaw
1 (3-pound) cabbage, shredded
2 medium onions, sliced
1 large bell pepper, chopped
1 cup + 2 tablespoons sugar, divided
1 cup vinegar
1 cup vegetable oil
1 teaspoon celery seed
1 teaspoon dry mustard
1 teaspoon salt
2 tablespoon sugar
1. In a bowl, combine cabbage, onion, bell pepper, and 1 cup sugar; toss to mix, then cover and set aside.
2. In a saucepan, heat 2 tablespoons sugar, vinegar, vegetable oil, celery seed, mustard, and salt; warm until just heated through.
3. Pour hot mixture over cabbage mixture; mix and cover.
4. Let stand for at least 30 minutes before serving.
**Note: this is better if made 2 or 3 days in advance. I advise not to make this dish if you are expecting important guests- the onions and warm vinegar smells envelope your house.
SO HOW'D IT GO?
This was a pretty good way to use up our surplus of cabbage from the garden! I subbed the bell pepper for a Hungarian pepper which has slightly more kick, halved the sugar and added a can of pineapple bits. It was sort of like sweet and sour cabbage and was really refreshing and crunchy. Yum!