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Prep Time: 15 Minutes Cook Time: 480 Minutes |
Ready In: 495 Minutes Servings: 10 |
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I adopted this recipe from recipe zaar because it sounded a lot like what a friend of mine makes. It has a nice tangy flavor to it and I would think it would work well with just about anything. I was worried about the amount of sugar in this but it was perfect for us. My contribution to this recipe was a little more celery seed and the addition of white pepper. Very nice for an oil/vinegar coleslaw and a nice change from the mayo mixture. It is very easy to prepare and will last for two weeks in the refrigerator. Makes a lot. Ingredients:
1 large cabbage, chopped (i just used my food processor and it worked out great) |
1 large yellow onion, chopped |
7/8 cup sugar |
2 tablespoons sugar |
1 cup white vinegar |
1 tablespoon kosher salt |
1 1/2 teaspoons celery seeds |
3/4 cup corn oil |
1 teaspoon dry mustard |
1/4-1/2 teaspoon white pepper |
Directions:
1. In a deep bowl, alternate layers of cabbage and onion.
2. Pour 7/8 cup sugar over the top.
3. Let stand 2-3 hours covered or not, doesn't matter.
4. Combine the rest of the dressing ingredients and bring to a rolling boil.
5. Pour over cabbage and stir.
6. Cover and refrigerate overnight, stirring once or twice.
7. Serve with a slotted spoon.
8. Cooking time is refrigeration time.
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