----- Now You're Cooking! v4.20 [Meal-Master Export Format]
 
       Title: Cabbage-Filled Peppers
  Categories: vegetables
       Yield: 1 servings
 
       6 ea bell pepper, red
     1/2 ts salt
       1 tb mustard seed, yellow
     1/2 ea cabbage
       2 c  vinegar
 
   Remove stems and cut off the tops of the peppers and remove the seeds
   without breaking the shells. Cut cabbage fine as in slaw and add to
   it the salt and mustard seeds. Mix thoroughly and place in peppers,
   pressing it in tightly. Place tops on pepper cases and fasten them
   down with toothpicks. Place them upright in stone jar and cover with
   cold vinegar. Place cover over jar and put away in cool place until
   ready to use. They may be kept for several months before using.
 
 
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