The Abqaiq Cookbook - 1973
1 large head cabbage (grated)
2 bell peppers; some red (chopped)
2 onions (chopped)
1 cup sugar
1 cup vinegar
1/2 cup salad oil
1 teaspoon celery seed
1 tablespoon salt
1 tablespoons sugar
Mix together the first four ingredients. Stir and let stand 15 minutes. Mix together remaining ingredients and bring to a boil. Pour over cabbage mixture and let stand four hours. Will stay crisp if refrigerated in a covered container. Better made day before and will keep for at least a week.
Yield: Serves 10 to 12
Jo Waters, Abqaiq