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"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Pickled Cole Slaw Recipe

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This recipe for Pickled Cole Slaw is from Grandma's Recipe Box, 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 large head cabbage
3 large onions
3/4 cup sugar
1 cup vinegar
1 tsp. celery seed
1 tsp mustard
1 tsp salt
1 tsp salt1/4 to 1/2 cup vegetable oil (or less)
Directions:
Directions:
Shred cabbage and slice onions thin. Then put 1 layer of cabbage, 1 layer of onions until you use all of both. pour sugar over top and cover. Bring vinegar, celery seed, mustard, and salt to a boil, then add oil and bring to a boil again. Pour over cabbage and onions. Let stand in refrigerator several hours before using. Toss each time you serve. Keeps a long time. At least 2 weeks.
Personal Notes:
Personal Notes:
Grandma had several measurments for the amount of oil. It probably changed as she made things "heathier". on the cooking instructions she wrote"I use 1/2 cup oil instead of 1 cup." On the front of the card she scribled out 1/2 and wrote 1/4 cup.

 

 

 

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