- 3 cups distilled white vinegar
- 2 cups prepared yellow mustard
- 1 1/2 cups white sugar
- 1 1/2 cups packed light brown sugar
- 1 tablespoon ground turmeric
- 1 tablespoon salt
- 1 teaspoon ground black pepper (optional)
- 1 tablespoon red pepper flakes
- 16 cups shredded cabbage
- 3 carrots, shredded
- 3 green bell peppers, seeded and chopped
- 2 large onions, chopped
- In a large stock pot, combine the vinegar, mustard, white sugar and brown sugar. Season with turmeric, salt, black pepper and red pepper flakes. Stir to dissolve sugar and bring to a boil.
- Once it is boiling, add the cabbage, carrots, peppers and onions. Return to a boil, then reduce heat to medium-low and simmer for 20 to 25 minutes, stirring frequently.
10/02/2019
recipepes.com
pool hall coleslaw, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
