Marinated Cabbage Slaw

12 cups shredded cabbage
1 1/2 cups chopped onion
3/4 cup sugar
1 teaspoon salt
1 tablespoon prepared yellow mustard
1/2 teaspoon celery seeds
1 cup white vinegar
1/2 cup salad oil

Combine cabbage, onion and sugar in a large bowl; toss lightly.

Combine salt, mustard, celery seeds and vinegar in a 2 quart saucepan. Cook over medium heat, stirring occasionally, until mixture comes to a boil. Add oil, then bring back to a boil. Pour hot dressing over cabbage mixture. Do not stir.

Cover with plastic wrap. Let marinate 24 hours in refrigerator before serving.

Toss before serving.

Makes 16 to 18 servings.

Note: Can be stored up to 2 weeks in the refrigerator.


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