24-Hour Cabbage Slaw
1 lg Head cabbage
1 c Salad oil
1 c Vinegar
1 c Sugar
1 ts Salt
1 ts Celery seed
1 ts Dry mustard
1 tb Sugar
From: firstname.lastname@example.org (The Meades)
Date: Fri, 24 May 1996 12:13:11 -0400
Directions: Shred cabbage fine, then shred onion fine. In a bowl, put one
layer cabbage and a layer of onion alternating until all is used. Cover
with 1 cup sugar.
Bring to a rolling boil vinegar, salad oil, celery seed, dry mustard, salt
and sugar. Pour rapidly boiling mixture over cabbage very slowly.
Refrigerate for 24 hours.
When ready to serve, stir well. This keeps well and gets better each d
Posted to Master Cook Recipes List, Digest #96