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CORN CABBAGE TANGY COLE SLAW COLESLAW SUMMERCOLESLAW

Sauerkraut-Stuffed Bell Peppers Recipe by Margaret Santelmann, Seville, Ohio First place and Best of Show, Preserved Fruits and Vegetables (Vegetables), 2017 Ingredients •1 qt. sauerkraut (batch below makes 12 quarts.) 30 lbs. of cabbage o 10 T pickling/ canning salt o Water (as needed) •2 lbs. of small bell peppers •4 c vinegar •4 c water

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