Cabbage-Filled Bell Peppers

• 6 large bell peppers (either red or green)
• 12 head cabbage, finely shredded as for slaw
• 12 teaspoon salt
• 1 tablespoon mustard seeds
• 2 cups vinegar

1. Wash peppers, remove stems, cut off the tops and remove the seeds without breaking the shells.
2. Add salt and mustard seed to the slaw-shredded cabbage; mix thoroughly.
3. Pack tightly into peppers.
4. If desired, replace tops onto stuffed peppers and fasten them down with toothpicks.
5. Arrange the stuffed peppers upright in a stone crock and cover with cold vinegar.
6. Place cover over jar and put away in a cool place until ready to use.
7. According to the cookbook, they may be kept several months before using.

bell peppers, cabbage, salt, mustard seeds, vinegar

Taken from www.food.com/recipe/cabbage-filled-bell-peppers-188819 (may not work)