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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 8 |
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There must be hundreds of recipes for slaw on the 'zaar, but this one appeals to me as it does not contain any carrots, which here is Denmark are even found in Tartar Sauce(!!), and can be made days ahead and is even better as it ages. Recipe is from cookbook issued by Episcopal Church at Pawley's Island, SC in 1955. Ingredients:
1 medium head of cabbage, cored and grated |
1 large onion, sliced into very thin rings |
3/4 cup sugar |
1 cup apple cider vinegar |
3/4 cup salad oil |
2 teaspoons sugar |
1 teaspoon salt |
1 1/2 teaspoons dry mustard |
1 teaspoon celery seed |
Directions:
1. In a large casserole dish with cover make layers of the onions and cabbage and sprinkle each layer with the sugar. Set aside for the moment.
2. Mix and bring to a boil in a large saucepan all of the dressing ingredients. Pour the hot dressing over the onions and cabbage layers, cover, and place in the refrigerator for no less that 24 hours. The slaw is even better if it ages longer.
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