Ingredients
- 1 head cabbage
- 2 head red peppers (julienne)
- 4 head carrots (shredded)
- 2 cup white vinegar
- 1 cup sugar
- 1 cup crème fraiche
- 2 tablespoon dry mustard
- 2 tablespoon celery seeds
Preparation
Baking Directions:
Chop the head of cabbage.
Then julienne the red peppers and mix with cabbage.
Reduce the white vinegar with the sugar and chill.
When cold, mix in the crème fraiche, dry mustard, and celery seeds.
Season with salt and pepper.
Mix with the vegetables and serve.
