Cabbage/Onion Salad

Preparation info

  • Difficulty


  • Makes about

    12 cups

Appears in

Farm Journal’s Country Cookbook

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

Use green cabbage and white onions or white cabbage and red onions. It wilts slightly but has crisp texture


  • qts. shredded cabbage (1 large head)
  • 2 large onions, thinly sliced and separated in rings
  • 1 c. sugar
  • 1 c. vinegar
  • 1 tsp. salt
  • 1 tsp. celery seeds
  • 1 tsp. dry mustard
  • ¼ tsp. pepper
  • 1 c. salad oil


  • Alternate cabbage and onions in bowl, with onions for top layer.
  • Combine sugar, vinegar, salt, celery seeds, mustard and pepper in saucepan. Bring to a boil. Remove from heat; add salad oil.
  • Drip the hot mixture over cabbage and onions; do not stir. Cover and refrigerate 24 hours or longer before serving.