Krautsalad (German Coleslaw)

• 21 3/8 cups white cabbage finely chopped
• 1 bell pepper red - cut into cubes
• 1 sweet onion cut into cubes
• 1 tablespoon mustard
• 5 5/8 tablespoons sugar
• 6 3/4 tablespoons vinegar
• 6 3/4 tablespoons vegetable oil
• 1 tablespoon salt
• ground black pepper to taste

1. Cut the cabbage in thin stripes on a mandolin slicer. This is the most important task, as it will give the salad it's structure.
2. In a big bowl slowly add salt to the shredded cabbage and squeeze with your hands massaging the salt into the cabbage until juicy. In a small saucepan pour vinegar, vegetable oil and add sugar.
3. Bring to a boil and cook until sugar has dissolved. Pour boiling marinade over cabbage, pepper, and mix thoroughly, first with a spoon, to avoid burns, and then hands. At the same time, add the mustard.
4. Fill in glas container (empty pickle glass is perfect for this). Cover and leave to infuse for a day at room temperature, then store in the refrigerator

white cabbage, bell pepper, sweet onion, mustard, sugar, vinegar, vegetable oil, salt, ground black pepper

Taken from www.yummly.com/recipe/Krautsalad-_GERMAN-COLESLAW_-1013219 (may not work)