Cabbage-Filled Bell Peppers

Directions

1. 1
   Wash peppers, remove stems, cut off the tops and remove the seeds without breaking the shells.
2. 2
   Add salt and mustard seed to the slaw-shredded cabbage; mix thoroughly.
3. 3
   Pack tightly into peppers.
4. 4
   If desired, replace tops onto stuffed peppers and fasten them down with toothpicks.
5. 5
   Arrange the stuffed peppers upright in a stone crock and cover with cold vinegar.
6. 6
   Place cover over jar and put away in a cool place until ready to use.
7. 7
   According to the cookbook, they may be kept several months before using.