Pool Hall Coleslaw

3 cups distilled white vinegar

2 cups prepared yellow mustard

1 ½ cups white sugar

1 ½ cups packed light brown sugar

1 tablespoon ground turmeric

1 tablespoon salt

1 teaspoon ground black pepper

1 tablespoon red pepper flakes

16 cups shredded cabbage

3 carrots, shredded

3 green bell peppers, seeded and chopped

2 large onions, chopped

In a large stock pot, combine the vinegar, mustard, white sugar and brown sugar. Season with turmeric, salt, black pepper and red pepper flakes. Stir to dissolve sugar and bring to a boil.

Once it is boiling, add the cabbage, carrots, peppers and onions. Return to a boil, then reduce heat to medium-low and simmer for 20 to 25 minutes, stirring frequently.