| 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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