Grandma Hoagland’s Cabbage Slaw
Recipe Date:
September 26, 2024
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
- Shred cabbage. In a large bowl put a layer of cabbage 2” thick.
- Slice onion. Layer cabbage and onion alternately.
- Sprinkle 7/8 C. sugar over the top.
- In a saucepan stir 1 tsp. sugar, mustard, celery seed, salt vinegar and salad oil. Stir well and heat to boiling.
- Pour over cabbage and cover at once. This will wilt down the cabbage some.
- Refrigerate immediately for 4 hours. Then stir well. Put into covered jars.
- Keeps in refrigerator up to two months.
