Grandma Hoagland’s Cabbage Slaw

Cook Time: 00:00:00
Difficulty: Easy
Measurements: Imperial (US)

Ingredients

• 1 large or 2 small green cabbage heads
• 1 large white Bermuda onions
• 7/8 cup sugar

For the dressing:

• 2 tsps sugar
• 1 tsp dry mustard
• 1 tsp celery seed (Kate uses Caraway)
• 1 tbsp salt
• 1 cup vinegar
• 3/4 cup Salad Oil – like Dubost Olive Oil

Directions

1. Shred cabbage. In a large bowl put a layer of cabbage 2” thick.  
2. Slice onion. Layer cabbage and onion alternately.  
3. Sprinkle 7/8 C. sugar over the top.
4. In a saucepan stir 1 tsp. sugar, mustard, celery seed, salt vinegar and salad oil.  Stir well and heat to boiling.  
5. Pour over cabbage and cover at once.  This will wilt down the cabbage some.  
6. Refrigerate immediately for 4 hours.  Then stir well.  Put into covered jars.  
7. Keeps in refrigerator up to two months.