James's Mustard Slaw
1 (4 pound) head cabbage
1 large green bell pepper, seeded, stemmed, and very finely minced
2 medium onions, very finely minced
2 medium carrots, peeled, shredded and finely minced
4 teaspoons celery seed
2 teaspoons salt (or more to taste)
2 teaspoons freshly ground black pepper (or more to taste)
1/2 cup freshly squeezed lemon juice
24 ounces French's yellow mustard
1 1/2 cup granulated sugar
1/4 cup cider vinegar
1/4 cup Franks Red Hot sauce to taste (or a smaller amount of Tabasco)
Core the cabbage. Cut into broad, round slices about 1/3-inch thick, then chop
crosswise so that you end up with a pile of chopped cabbage, each piece roughly
the size of a corn nibblet. Place chopped cabbage in large bowl and add the
green pepper, onions, carrots, celery seed, salt and black pepper. Toss
everything with the lemon juice and reserve. Add the mustard to another bowl and
blend in the sugar and the vinegar. Add the mustard mixture to the cabbage
mixture and blend well. Add hot sauce to taste. Adjust seasoning. I like to
serve it immediately, but you can hold it in the refrigerator for as long as a
week.