![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() ![]() |
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. |