Cabbage Salad

• 1 medium cabbage, sliced thin
• 1 green pepper, 2/3 diced and 1/3 sliced thin
• 1 red bell pepper, 2/3 diced and 1/3 sliced thin (optional)
• 1 medium onion, 2/3 diced and 1/3 sliced thin
• 1 large jar pimentos, diced
• 1/2 c. white sugar
• 1/4 c. Crisco oil
• 1/3 c. white vinegar
• 1/2 tsp. celery seed
• 1/2 tsp. salt

1. Layer cabbage, diced peppers, onions and pimentos.
2. Make two or three layers.
3. Use the sliced peppers and onions and rest of pimentos by arranging them on the top.
4. Do not stir.
5. Bring to boil sugar, oil, vinegar, celery seed and salt.
6. Boil 2 minutes; pour over cabbage.
7. Do not stir.
8. Let it set for at least 2 hours or overnight.
9. Can be kept up to a week in refrigerator.

cabbage, green pepper, red bell pepper, onion, pimentos, white sugar, crisco oil, white vinegar, celery, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=404765 (may not work)