Pool Hall Coleslaw - cooking recipe

Ingredients

3 cups distilled white vinegar
2 cups prepared yellow mustard
1 1/2 cups white sugar
1 1/2 cups packed light brown sugar
1 tablespoon ground turmeric
1 tablespoon salt
1 teaspoon ground black pepper (optional)
1 tablespoon red pepper flakes
16 cups shredded cabbage
3 carrots, shredded
3 green bell peppers, seeded and chopped
2 large onions, chopped

Preparation

In a large stock pot, combine the vinegar, mustard, white sugar and brown sugar. Season with turmeric, salt, black pepper and red pepper flakes. Stir to dissolve sugar and bring to a boil.
Once it is boiling, add the cabbage, carrots, peppers and onions. Return to a boil, then reduce heat to medium-low and simmer for 20 to 25 minutes, stirring frequently.