Ingredients Jump to Instructions ↓

  1. 1 large head of cabbage , shredded fine

  2. 1 large onion , sliced very thin and then halved

  3. 1/2 cup granulated sugar

  4. 1 tsp. salt

  5. 1 cup white vinegar

  6. 1 tsp. celery seed

  7. 1 tsp. prepared mustard from jar,

  8. 1/2 cup salad oil

Instructions Jump to Ingredients ↑

  1. In a large bowl alternate cabbage & onion, layering. Cover with the sugar by spreading it over the top. Sprinkle with celery seed. Boil vinegar, salt & mustard together until it boils & is well mixed, add oil and let come to a boil again. Pour over cabbage & drain. DO NOT MIX or STIR cabbage & onions. Place a tight lid on the bowl and refrigerate for at least 4 hours. Now you can stir & serve. **{To add some color you can use 4 shredded carrots & very thinly sliced green bell peppers, (2), then alternate along with cabbage & onions}.**

  2. Lynn Byers McClellan


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