Cabbage-Stuffed Peppers - cooking recipe

Ingredients

6 sweet red peppers
1/2 head cabbage
1/2 Tbsp. salt
1 Tbsp. whole yellow mustard seed
2 c. vinegar

Preparation

Remove stems, cut off tops of peppers and remove the seeds without breaking the shells.
Cut cabbage fine as in slaw and add to it the salt and mustard seed.
Mix thoroughly and place in peppers, pressing 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.
May be kept several months before using.