Ingredients
8 cups shredded cabbage (1-1/2 to 2 pounds)2 tablespoons chopped pimientos1/2 cup chopped green pepper3/4 cup chopped onion1 cup sugar1 cup white vinegar1/2 cup water1 tablespoon mustard seed
Preparation
In a large bowl, combine the cabbage, pimientos, green pepper and onion; set aside. In a small saucepan, combine the remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 20-25 minutes or until slightly thickened.
Pour over cabbage mixture; toss to coat. Cover and refrigerate 4 hours or overnight.
