1 med. head cabbage
2 c. water
2 pkgs. (3 oz. each) Japanese noodles
1/3 c. red wine vinegar
1/4 c. oil
1 1/2 tbsp. sugar
1/4 tsp. salt
2/3 c. diced green pepper
1/2 c. chopped red sweet onions
Onion rings

1. Remove outer leaves of cabbage and set aside. Finely shred or chop remaining cabbage to measure 1 quart. Cover and crisp in refrigerator.

2. Heat water to boiling. Add seasoning packet from one package noodles and noodles from both packages.

3. Cook 2 to 3 minutes, separating noodles with a fork and cooking until most of the water is absorbed. Drain and rinse with cold water.

4. Combine remaining seasoning packet with all remaining ingredients except onion rings. Mix well and toss with noodles.

5. Cover and chill. Just before serving toss with shredded cabbage.

6. Line serving bowl with reserved cabbage leaves. Turn slaw into bowl and top with onion rings.