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WINTER SLAW 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. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. Help Us Improve The Database! If you've tried this recipe, tell us how you liked it on a scale of 1 to 5 (1 = I didn't like it, 5 = I liked it very much): Haven't tried it 1 - Didn't like it 2 - Liked it at little 3 - So-so 4 - Good 5 - Great! Was this recipe an exact duplicate of another recipe in the database? Yes No Was this recipe incomplete, incorrect, or confusing in any way? Yes No Short comment about this recipe: (50 characters or less.) Thanks for your help!