Barbecued Cole Slaw - cooking recipe

Ingredients

3 lb. shredded cabbage
1 small can chopped pimento
1/2 pt. vinegar
1 c. sugar
1 (No. 2) can tomatoes
1/4 lb. chopped green peppers
1/8 c. salt
1/2 tsp. red cayenne pepper

Preparation

Mix well.
Cover and refrigerate overnight or for several hours.
Will keep refrigerated a week or more; lid must be kept on.