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Prep Time: 20 Minutes Cook Time: 1440 Minutes |
Ready In: 1460 Minutes Servings: 12 |
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I have had this recipe at many church functions and cookouts. This particular recipe is from my Farm Journals Country Cookbook , originally published in 1958. This is from the 1972 edition. If using green cabbage, use white onions and if using white cabbage, use red onions. Cooking time is the chill time. It is very good. Hope you enjoy! Ingredients:
1 head cabbage, shredded |
2 large onions, thinly sliced and separated into rings |
1 cup sugar |
1 cup vinegar |
1 teaspoon salt |
1 teaspoon celery seed |
1 teaspoon dry mustard |
1/4 teaspoon pepper |
1 cup salad oil |
Directions:
1. Alternate layering cabbage and onions in a bowl, with onions for the top layer.
2. Combine sugar, vinegar, salt, celery seeds, mustard and pepper in a saucepan.
3. Bring to a boil.
4. Remove from heat, add salad oil.
5. Drip hot mixture over the cabbage and onions, do not stir.
6. Cover and refrigerate for 24 hours.
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