Cabbage/Onion Salad

Preparation info
  • Makes about

    12 cups

    • Difficulty


Appears in
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


  • 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.