Instructions: 1. TRIM, WASH AND PREPARE VEGETABLES AS DIRECTED ON RECIPE CARD

2. COMBINE CABBAGE, ONION, AND PEPPERS.

3. COMBINE VINEGAR, SALAD OIL, SALT, PEPPER, SUGAR, AND MUSTARD FLOUR. POUR OVER CABBAGE MIXTURE; MIX WELL.

4. COVER; REFRIGERATE UNITL READY TO SERVE.

NOTE:

1. IN STEP 1: 5 LB FRESH CABBAGE A.P. WILL YIELD 4 LB OR 1 1/4 GAL FINELY CHOPPED CABBAGE; 3 1/2 OZ DRY ONIONS A.P. WILL YIELD 3 OZ OR 9 TBSP FINELY CHOPPED PEPPERS; 1 LB 4 OZ FRESH SWEET PEPPERS A.P. WILL YIELD 1 LB OR 3 CUP FINELY CHOPPED PEPPERS.

NOTE:

2. IN STEP 2, 1/2 OZ (3 TBSP) DEHYDRATED ONIONS AND 2 1/2 OZ

(2 CUPS) DEHYDRATED GRREN PEPPERS (RECIPE NO. A-11) OR 2 1/2 OZ (2 CUPS) FROZEN DICED GREEN PEPPERS MAY BE USED.

NOTE:

3. IN STEP 2, 1 LB 10 OZ DEHYDRATED RAW CABBAGE MAY BE USED FOR FRESH CABBAGE.

NOTE:

4. TO SERVE AS A SALAD, DOUBLE RECIPE. EACH PORTION: 1/3 CUP.

SERVING SIZE: 1/3 CUP

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