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Shred 1 large head of cabbage. Soak the shredded
cabbage, 2 tablespoons salt and 2 quarts water for 2 hours.
Rinse well and squeeze. Mix:

1 c. sugar
1/2 c. water
1 Tbsp. mustard seed
1/2 c. vinegar
Bring to a boil, then cool. When vinegar mixture is
cool, pour over rinsed, shredded cabbage. Mix well and let
stand 2 hours. The winter slaw is ready to eat or can be
covered and stored in your refrigerator through the winter
months. It will keep several months.

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