Ingredients

  • 3 1/3 pounds shredded cabbage
  • 1 cup salt
  • 6 onions
  • 3 red hot peppers
  • 1 pound brown sugar
  • 1/4 cup horseradish
  • 1/4 cup white mustard seed
  • 2 ounces ground mustard
  • 1 teaspoon turmeric
  • 2 teaspoons celery seed
  • Vinegar
  • Directions

    Mix cabbage, onion, salt and peppers and put in bag and let drain overnight. Next day squeeze dry. Add the spices and pack in 2 quart jars or a stone crock. Cover with vinegar.

    Yield: 2 quarts

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