Yield: 12 Servings
Measure | Ingredient |
---|---|
1 large | Cabbage; shredded |
2 smalls | Red onions; cut in rings |
¾ cup | Sugar |
1 cup | Vinegar |
1 teaspoon | Celery seed |
1 teaspoon | Dry mustard |
1 tablespoon | Sugar |
1½ teaspoon | Salt |
½ cup | Salad oil |
Mix first 3 ingredients & set aside. Mix well vinegar & celery seed. Mix in mustard, 1 tablespoon sugar & salt. Bring to a boil & add salad oil. Bring to a boil again. Pour over cabbage & onions at once. Let stand overnight.
Refrigerate the next morning, mixing well.
EDWARD W. RICHMOND
From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, .