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, .