- 3 pounds cabbage, shredded
- 1 medium onion, finely chopped
- 1 green bell pepper, finely chopped
- 2 cups sugar
- 1 cup vinegar (white or cider)
- 1/2 cup vegetable oil
- 2 teaspoons celery seed
- 2 teaspoons sugar
- 1/2 teaspoon salt
Adapted from everydaycheapskate.com
In a large bowl, combine cabbage, onion, bell pepper and 2 cups of sugar. Allow to stand a few minutes until sugar is dissolved.
In a small sauce pan, combine vinegar, oil, celery seed, 2 teaspoons sugar and salt. Bring to a boil over medium heat. Remove from stove and allow to cool. Pour over the cabbage mixture, mix well and refrigerate.
This slaw will keep well in the refrigerator for nine days, but here’s my little secret: It will keep even longer than that in the freezer.