SWEET MICHIGAN COLESLAW

          2 to 2-½ lbs cabbage             1-½ cup sugar
          2 red bell peppers               1 cup vinegar
          2 tbsp chopped jalapeño          1 cup salad oil
          1 large onion                    1 tsp ground mustard
          salt and pepper                  1 tsp celery seed

Shred the cabbage into a bowl. Shred the peppers and onion and place on top. Sprinkle with salt and pepper. Mix sugar, vinegar, oil, mustard, and celery seed, and pour over vegetables. Cover and let stand at room temperature for one hour. Mix well and store in refrigerator.

Adapted from “Benton Harbor/St. Joseph Bicentennial Cookbook” (1976). Discover more vintage recipes at the Padgett Sunday Supper Club (clubpadgett.com)!