This was my great-aunt Alice’s recipe. I made this on a trip to my Uncle Mike’s and we all agreed that it’s a good, traditional-style cole slaw with just the right balance of acid to sweet.

The recipe makes about a gallon and uses a whole head of cabbage. It’s good for a large picnic or barbecue potluck. Or, make a smaller amount and find another use for the rest of the cabbage.

14 cups cabbage (about one head)
1 green pepper, diced finely (Alice used 2, but you can use however much or little you want)
1 onion, diced
1 cup oil (vegetable or olive)
1 tablespoon salt
1 1/2 cup sugar
1 cup vinegar (apple cider or white)

Chop all the vegetables and add to a large mixing bowl.

Heat the rest of the ingredients in a small saucepan and bring to a boil. Boil for about a minute or so, then take off the heat and pour over the cabbage mix.

Stir to combine and refrigerate for at least an hour before serving. This will keep in the fridge for a few days.