Cabbage-Filled Bell Peppers

1. 1

   Wash peppers, remove stems, cut off the tops and remove the seeds without breaking the shells.

2. 2

   Add salt and mustard seed to the slaw-shredded cabbage; mix thoroughly.

3. 3

   Pack tightly into peppers.

4. 4

   If desired, replace tops onto stuffed peppers and fasten them down with toothpicks.

5. 5

   Arrange the stuffed peppers upright in a stone crock and cover with cold vinegar.

6. 6

   Place cover over jar and put away in a cool place until ready to use.

7. 7

   According to the cookbook, they may be kept several months before using.

* Per serving · 4 servings · Values may vary.

No additional tips available.