Pool Hall Coleslaw

• 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

1. 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.
2. 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.

distilled white vinegar, yellow mustard, white sugar, brown sugar, ground turmeric, salt, ground black pepper, red pepper, cabbage, carrots, green bell peppers, onions

Taken from www.allrecipes.com/recipe/108972/pool-hall-coleslaw/ (may not work)