"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Cole Slaw Recipe

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This recipe for Cole Slaw, by , is from SGBC Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Cheryl Horne


1 large head cabbage
1 medium onion
3/4 cup sugar

1 cup cider vinegar
1 1/2 tsp. salt
1/2 tsp. mustard seed
1 Tablespoon sugar
1 tsp. celery seed
1/2 tsp. dry mustard, mixed with 1 tsp. salad oil

Shred cabbage. Grate onion. Mix cabbage and onion in large bowl. Sprinkle sugar over mixture and allow to stand while making sauce.

Bring sauce mixture to a boil; simmer for 5 minutes. Add 1/2 cup salad oil and reheat to boil. Pour over cabbage, sugar and onion mixture. Weight it down with a plate. Let stand for 12 hours. Stays crisp in refrigerator for 1 week.




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