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Rating: 4.0/5 (2 votes cast)

Meal Type:
Total Time:
Cook Method: Stove
     Serving Size: 4 - Change
Nutritional Facts
Servings Per Recipe: 4

Amount Per Serving
Calories 458
% Daily Value**
Total Fat 1g
Saturated Fat 0g
Unsaturated Fat 0g
Cholesterol 0mg
Sodium 1949mg
Total Carbohydrate 114g
Dietary Fiber 4g
Sugars 108g
Protein 3g
Vitamin A  28%Vitamin C  232%
Calcium  9%Iron  11%
Potassium  12%Vitamin E  3%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.


Date Added: May 12, 2012


3 Pounds Cabbage shredded
2 Green Bell Peppers chopped
1 Tablespoon Salt (generous)
1 Cup Water hot, as needed
2 Teaspoons Celery Seeds to taste
2 Onions finely chopped
2 Red Bell Peppers chopped
1 Cup Cider Vinegar or to taste
2 Cups Sugar Brown
2 Teaspoons Mustard Seeds crushed
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1. Combine salt, vinegar, water, sugar, celery seed and mustard seed and bring to a boil.

2. Pour over vegetables. Chill. Store, covered, in the refrigerator.

3. Keep 24 hours before serving. Will keep well if kept tightly covered and refrigerated.

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Dietary Notes:
This recipe is low-fat with 0.5g per serving, low-saturated fat with 0g per serving and low-cholesterol with 0mg per serving

This recipe is high in Vitamin A with 28% of your daily recommended intake per serving. This recipe is high in Vitamin C with 232% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Bell Pepper, Sulfites, Cabbage, Natural Sweeteners, Mustard, Celery, Vinegar, Onion allergies.
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