1 head cabbage
1 c. sugar
1 c. vinegar
3/4 c. salad oil
1 Tbsp. salt
1 tsp. celery seed
1 tsp. dry mustard
Shred cabbage and chop onions. Combine sugar, vinegar,
oil, salt, celery seed and dry mustard, bring to a boil. Pour
mixture over cabbage and onions. Let stand overnight in
refrigerator. Drain before using. Can be kept in refrigerator
for up to 3 weeks. 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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