Cabbage/Onion Salad

Name: Cabbage/Onion Salad
Yield: Makes about 12 cups
Ingredients: 1 c. salad oil; ¼ tsp. pepper; 1 tsp. dry mustard; 2 large onions, thinly sliced and separated in rings; 1½ qts. shredded cabbage (1 large head); 1 tsp. celery seeds; 1 tsp. salt; 1 c. vinegar; 1 c. sugar

Preparation info

Makes about
12 cups

Difficulty
Easy

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

Ingredients

1½ qts. shredded cabbage (1 large head)
2 large onions, thinly sliced and separated in rings

Vegan
Gluten-free

Method

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.