This is basically slaw - depending on how you like your slaw…I like mine on the vinegary side rather than with mayo - just like this! The addition of olives is nice (and unexpected) though. I didn’t have any green peppers on hand but it was still super good. Enjoy!

Side note - there is a reference to how to make “orange rolls” at the bottom of the back side of the recipe card. Let us know if you try it out1

Cabbage Salad - Nancy O. December 1973 (Good)

(can freeze)

1 medium head cabbage - shredded

1 small onion - grated

1 green pepper

6 stuffed olives

1/2 cup sugar

Prepare vegetables in large bowl. Sprinkle with sugar.

Mix 1 cup white vinegar, 1 teaspoon salt, 1 teaspoon celery seed, 1 teaspoon prepared mustard, 1/8 teaspoon black pepper, 1/2 cup salad oil. Boil for 3 minutes. Add hot dressing to vegetables and cover. Let stand in the fridge (24 hours) before serving. Good as long as it lasts.