GERMAN CABBAGE SLAW
1 large head cabbage, thinly
3 medium size onions, thinly
Alternate layers of each in China crockery or stainless
2/3 c. sugar
1 Tbsp. prepared mustard (or
mustard seed/dry mustard)
1 Tbsp. celery seed
1 1/2 tsp. salt
1 c. white vinegar
Mix ingredients and let come to a heavy rolling boil for
2 minutes, stirring well, then add 3/4 cup Wesson or other oil.
Let come to boiling again and pour over cabbage and onions.
Cover and store in refrigerator. Will keep for days. (Thinly
sliced green peppers may also be added to layers.) This is a recipe from our database at Cookbooks On/Line!
Accuracy is believed to be good, but is not guaranteed.
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