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Pool Room Slaw Makes 4-5 quarts 1 gallon cabbage, shredded (one to two large heads)

3 onions, chopped
2 large bell peppers, chopped
3 carrots, grated
1 cup white vinegar
3 cups sugar
1cm HALF teaspoons cayenne pepper
1 tablespoon plain salt (not io dized)
1 teaspoon black pepper
3 cups prepared mustard

Mix all ingredients and bring to a boil. Simmer for 20 minutes. Refrigerate remainder. Will last for 3-4 days.

Thanks KD. Wow, that recipe should feed about an army! I think my MIL acutally has a smaller version recipe. If I can get it, I will bring it to HH.
Angela