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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Pool Room Slaw (German Slaw) Recipe

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This recipe for Pool Room Slaw (German Slaw) is from The Hardin Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 head of cabbage

1 cup sugar
1 cup vinegar
1 cup mustard or 1/2 tsp. turmeric.
Directions:
Directions:
Chop or shred cabbage. May add other vegetables, such as, onion, celery and green pepper.

Heat until boiling sugar, vinegar and mustard (or turmeric). The sugar needs to be dissolved.
Allow mixture to cool.
Pour mixture over the cabbage.

Best if made 2-3 days prior to serving.
Store in the refrigerator or freezer.
Will keep indefinitely when covered in the refrigerator or freezer.

Delicious over hamburgers, hot dogs or pinto beans.
Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
15 minutes
Personal Notes:
Personal Notes:
When Jim and I got married, Jim's Aunt Lila Hardin Crabtree gave us a cookbook from the Women of the Highland United Methodist Church. This is one of the recipes in the recipe book and that Grandmother Hardin made for Sunday dinner. It is great over pinto beans or with hamburgers or hot dogs. Lincoln County is famous for the "Pool Room Slaw" hamburgers. This is the recipe for the Pool Room Slaw. Jim really liked this slaw over pintos.

 

 

 

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