Title: Cabbage-filled peppers
 Categories: Penndutch, Vegetables
      Yield: 1 Servings
 
      6 ea Bell pepper, red
    1/2 ea Cabbage (head)
    1/2 ts Salt
      2 c  Vinegar
      1 tb Mustard seed, yellow
 
  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.