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Cole Slaw

This started out as a recipe from my aunt, Dorothy Harm.
Makes quite a bit, I probably should have measured the final amount.
  • 1 head cabbage
  • 2 small (about 2 inch diamater) onions
  • 1/2 green pepper, seeds removed
  • 3 stalks celery
Grate/chop all of the above (I put it all through the grating disk on a food processor) and put it in a large non-reactive bowl.
  • 1 1/2 cups sugar
  • 1 cup vinegar (I used half cider and half white)
  • 2 teaspoons mustard seed
  • 1 teaspoon celery seed
  • 2 teaspoons salt
mix the above together until dissolved, pour over cabbage mixture and mix well. Refrigerate at least overnight. It gets better after a day or two in the refrigerator.

Here is another version, origin unknown, not tested.

  • 1 head red cabbage, shredded
  • 2 onions, shredded
  • 3/4 cup sugar
  • 1 tsp celery seeds
  • 1 tsp sugar
  • 1 tsp dry mustard
  • 1 1/2 tsp salt
  • 1 cup vinegar
Pour 3/4 cup sugar over cabbage and onion and toss.
Bring celery seeds and remaining ingredients to a boil. Pour over cabbage and onions. Let sit for 24 hours before serving.
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