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Pepper-Cabbage Slaw

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Michele Wertz | Bryan Texas Utilities

This is a recipe handed down to me by my mother-in-law, who lived in Pennsylvania Dutch country of Pennsylvania,” Wertz says. “I’ve been taking it to picnics and cookouts for over 50 years, and it’s always a favorite.

4 cups finely chopped cabbage
1 cup chopped celery
1 green pepper, chopped
1 red pepper, cut into strips
1 teaspoon celery seed
1 teaspoon salt
1/2 cup granulated sugar
1/2 cup apple cider vinegar

1. Stir together vegetables and celery seed in a bowl.

2. Mix together salt, sugar and vinegar, then pour over vegetables and stir.

3. Refrigerate, covered, several hours or overnight.

Serves 4–6.

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