Source: Taste of Home August/September 2010, p81
Food Group: Vegetable
|1-1/2 cup(s) sugar|
|3/4 cup(s) white wine vinegar|
|3/4 cup(s) olive oil|
|3 teaspoon(s) salt|
|1 teaspoon(s) celery seed|
|1 medium head cabbage, shredded|
|1 large onion, chopped|
|1 medium green pepper, chopped|
In a small saucepan, combine the first five ingredients. Bring to a boil; boil for 1-2 minutes or until sugar is dissolved. Remove from the heat; cool to room temperature.
In a large bowl, combine the cabbage, onion, and pepper; add dressing and toss to coat. Refrigerate until chilled. Serve with a slotted spoon. Yield: 12 servings (3/4 cup each).
Notes:I used two packages of shredded cabbage and doubled the green peppers and onions.