1/2 head of large cabbage (thinly sliced)

2 Vidalia Onions (thinly sliced)

1 fire-roasted red pepper (chopped)

5 tbsp olive oil

1 tbsp ground pickling spice

1 tbsp turmeric

1 tbsp creole mustard

1 tbsp cider or rice vinegar

2-3 tbsp sweet salad dressing

2-3 tsp of hot sauce

2 tsp creole seasoning

1 tbsp dried chives

sugar to taste

Saute first two ingredients in a large pot, just until vegetables sweat. Add fire-roast pepper. Stir. Remove to a large bowl and cool. Stir in remainder of ingredients. Adjust seasonings to taste with salt and fresh cracked pepper.

Yields 2 - 3 pints

Homemade Hamburger Buns

Hamburger Topped With Fried Egg and Not So Secret "Secret Sauce"