| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Salad | 6 | Servings | |
INGREDIENTS
| 1 | lg | Head of cabbage |
| 2 | lg | Bermuda onions |
| Salt & pepper | ||
| 3/4 | c | Sugar |
| 1 1/2 | c | Vinegar |
| 1 | ts | Celery seed |
| 1 | tb | Prepared mustard |
| 1 | ts | Salt |
| 1 | c | Salad oil |
INSTRUCTIONS
Shred cabbage; thinly slice the onions. Put together in a large bowl in alternate layers & sprinkle each layer with salt & pepper very lightly. Combine sugar, vinegar, celery seed, mustard & salt. Bring to a boil; add salad oil & pour over cabbage & immediately cover tightly. Keep in refrigerator for 24 hours before serving. MRS WALDO (PAULINE) WHEELER From the <The Bliss of Cooking Returns>, Fort Bliss Officers Wives Club, Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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