WINTER CABBAGE SALAD

Winter Cabbage Salad image

My mother made this recipe for as long as I can remember. Most times she made it seven or eight times larger than this recipe calls for! She'd store it in the refrigerator in gallon-size glass jugs for the winter, then serve it as a vegetable, salad or garnish at family meals, ladies' church luncheons and potluck parties.

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 16-20 servings.

Number Of Ingredients 10

Ingredients

2 cups cider vinegar
1 cup sugar
2 tablespoons salt
1 tablespoon mustard seed
3/4 teaspoon celery seed
1/2 teaspoon ground turmeric
10 cups thinly sliced cabbage (about 2-1/4 pounds)
3 medium onions, thinly sliced
2 medium sweet red peppers, thinly sliced
1 medium green pepper, thinly sliced

Steps:

In a large saucepan, bring the first six ingredients to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Remove from the heat and allow to cool. , In a large bowl, combine cabbage, onions and peppers. Pour vinegar mixture over vegetables; toss to coat. Cover and refrigerate overnight.

Nutrition Facts : Calories 67 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 716mg sodium, Carbohydrate 17g carbohydrate (14g sugars, Fiber 2g fiber), Protein 1g protein.