| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Salad | 6 | Servings | |
INGREDIENTS
| 1 | Head of cabbage | |
| 2 | Bermuda onions | |
| Salt & pepper | ||
| 3/4 | c | Sugar |
| 1 1/2 | c | Vinegar |
| 1 | t | Celery seed |
| 1 | T | Prepared mustard |
| 1 | t | 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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Nutrition (calculated from recipe ingredients)
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Calories: 432
Calories From Fat: 323
Total Fat: 36.5g
Cholesterol: 0mg
Sodium: 424.4mg
Potassium: 31.8mg
Carbohydrates: 25.5g
Fiber: <1g
Sugar: 25g
Protein: <1g