Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 1 large | Head of cabbage |
| 2 larges | Bermuda onions |
| \N \N | Salt & pepper |
| ¾ cup | Sugar |
| 1½ cup | Vinegar |
| 1 teaspoon | Celery seed |
| 1 tablespoon | Prepared mustard |
| 1 teaspoon | Salt |
| 1 cup | Salad oil |
Shred cabbage; thinly slice the onions. Put together in a large bowl in alternate layers & sprinkle each layer with salt & pepper very lightly.
Combine sugar, vinegar, celery seed, mustard & salt. Bring to a boil; add salad oil & pour over cabbage & immediately cover tightly. Keep in refrigerator for 24 hours before serving.
MRS WALDO (PAULINE) WHEELER
From the <The Bliss of Cooking Returns>, Fort Bliss Officers Wives Club, Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive, .