Twenty-four hour slaw

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.


From the <The Bliss of Cooking Returns>, Fort Bliss Officers Wives Club, Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive, .

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