Yield: 4 servings
|½ pounds||Cabbage, 2-3 cups shredded|
|¼ medium||Onion, chopped|
|1 ounce||Pimento, chopped (optional)|
|¼ cup||Cider vinegar|
|2 tablespoons||Granulated sugar|
|¼ teaspoon||Mustard, dry or prepared|
|¼ teaspoon||Celery seed|
|1 tablespoon||Vegetable oil|
Almost like relish or pickle. Nice as a smaller serving with a rice salad. Keeps "several weeks" in a jar in the refrigerator. This is ¼ original recipe which I made for the second time. Have not kept it longer than a few days myself.
Combine cabbage, onion and pimento in a large bowl. Combine dressing ingredients except oil in a small saucepan (or glass measure for microwave). Bring to a boil, stir, add oil and boil again.
Pour dressing over cabbage and toss. Cover and refrigerate at least 24 hours to blend flavours, stirring occasionally.
Source: Versatile Vegetables, TransAlta Utilities Shared by Elizabeth Rodier 6/93