Blue Bird Slaw - cooking recipe

Ingredients

2 heads white firm cabbage (not green)
1 qt. yellow mustard
1 pt. water
3 Tbsp. salt
1 Tbsp. white pepper
4 bell peppers (preferably red and green)

Preparation

Use a wood block to do your cutting. Cut cabbage in two and cut out the center stem. Use a heavy knife to cut cabbage in small parts. Crisscross the cut on cabbage as the finished cabbage will be the size of a small button. Cut the bell pepper in two, removing the seeds and innards and cut the same as cabbage, in small pieces. (Do not use a grinder as a substitute for cutting with a knife.) Mix all ingredients together in a large bowl, using your hands to mix all the ingredients. After mixing, you can jar the slaw and refrigerate until ready to use. It will keep for 3 or 4 months. This is a wonderful slaw for barbecue, hamburgers, etc.