From the, "Houston Junior League Cookbook," published in cooperation with your Daily InBox newsletter.
INGREDIENTS:
TO PREPARE:
Alternate layers of cabbage and onion in large bowl. Sprinkle 3/4 cup sugar over all. Boil vinegar, 1 tablespoon sugar, salt, mustard and celery seed a few minutes. Add salad oil and bring to a boil again, stirring constantly. Pour over cabbage and onion layers. Cover and refrigerate overnight. Drain before serving. Will keep in refrigerator for several days. This is an unusual version of an old stand-by.
SERVES: 8
- 1 medium head cabbage, finely chopped
- 1 medium onion, finely chopped
- 3/4 cup sugar
- 1 cup vinegar
- 1 tablespoon additional sugar
- 1 tablespoon salt
- 1 tablespoon prepared mustard
- 1 tablespoon celery seed
- 1 cup salad oil
TO PREPARE:
Alternate layers of cabbage and onion in large bowl. Sprinkle 3/4 cup sugar over all. Boil vinegar, 1 tablespoon sugar, salt, mustard and celery seed a few minutes. Add salad oil and bring to a boil again, stirring constantly. Pour over cabbage and onion layers. Cover and refrigerate overnight. Drain before serving. Will keep in refrigerator for several days. This is an unusual version of an old stand-by.
SERVES: 8
