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Recipe by:
Walter Hatz
Courtesy of Sustainable Table ® Ingredients:
Cabbage green and red
Carrots
Onions optional
green pepper optional
celery optional
½ tsp salt
½ cup canola or sunflower oil
¾ cup sugar
¾ cup white vinegar Directions:
Bring oil sugar salt and vinegar to a boil Pour over vegetables and mix Cool in refrigerator
Recipe Number 52 added on 2006-10-05
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