Description
Wonderful slaw recipe passed down from my Grandmother’s cook, Vernell. It’s similar to a sweet and sour cabbage recipe, and will keep for 2 weeks in the refrigerator. Great served with beef brisket. Best made a day or more before serving.
Ingredients
- 1 large head cabbage, cored and shredded
- ¾ cup white sugar, divided
- 1 teaspoon salt
- 1 cup vegetable oil
- 1 cup white vinegar
- 1 tablespoon prepared yellow mustard
- 1 teaspoon celery seed
- ground black pepper to taste
Instructions
- Place the shredded cabbage into a large glass baking dish or other glass dish. Do not use metal or plastic. Sprinkle with 1/2 cup of white sugar and the salt.
- In a separate microwave safe bowl
- combine the remaining sugar
- oil
- vinegar
- mustard
- celery seed and pepper. Stir to blend in the sugar
- then heat until boiling in the microwave
- about 3 minutes. Immediately
- but carefully pour the boiling mixture over the cabbage. Toss with a wooden or plastic utensil to evenly coat the cabbage.
- Let stand out on the counter for several hours
- stirring occasionally. Cover and refrigerate. Toss before serving
- and serve with a slotted spoon.
Prep Time: 20 mins
Cook Time: 3 mins
Total Time: 3 hrs 23 mins
Servings: 12