24 Hour Cabbage Slaw

Course : Coleslaws
Serves: 6
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1 large cabbage
1 medium onion
1 cup salad oil
1 cup vinegar
1 cup sugar
1 teaspoon salt
1 teaspoon celery seed
1 teaspoon dry mustard
1 tablespoons sugar

Preparation / Directions:

Shred cabbage fine, then shred onion fine. In a bowl, put one layer cabbage and a layer of onion alternating until all is used. Cover with 1 cup sugar. Bring to a rolling boil vinegar, salad oil, celery seed, dry mustard, salt and sugar. Pour rapidly boiling mixture over cabbage very slowly. Refrigerate for 24 hours. When ready to serve, stir well. This keeps well and gets better each day.


Nutritional Information:

477 Calories (kcal); 37g Total Fat; (66% calories from fat); 1g Protein; 40g Carbohydrate; 0mg Cholesterol; 360mg Sodium

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