Pool Hall Slaw

Pool Hall Slaw

makes 5 qts.

1 gallon cabbage
3 large onions
2 bell peppers
3 carrots
3 cups sugar
1 cup white vinegar
1 Tbsp salt
1 tsp black pepper
1 1/2 tsp cayenne pepper
3 cups yellow mustard

Chop cabbage, onions, peppers and carrots in food processor. Put into an extra large stew pot. Add sugar, vinegar, salt, black pepper, cayenne pepper and yellow mustard. Mix thoroughly. Boil for 20 minutes while stirring to keep from scorching or sticking. Boil lids and keep clean jars hot until filling with slaw mixture. Place filled jars on towels and let jars seal on their own. This makes 5 quarts. (we usually make 50 at a time) We eat this on hotdogs, hamburgers, or just as a relish with meals (beans and taters). It's good stuff!

-Tona Shockley Haggermaker