 |
Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 48 |
|
This side dish has broad appeal and is nice and crispy. Sour cream blends well with the cider vinegar, oil and seasonings in the dressing.Betty Otten, Tea, South Dakota Ingredients:
4 cups sugar |
2 cups cider vinegar |
2 cups vegetable oil |
1 teaspoon celery seed |
4 large heads cabbage, shredded |
8 medium carrots, shredded |
2 large onions, finely chopped |
2 cups (16 ounces) sour cream |
2 teaspoons salt |
1 teaspoon pepper |
1 teaspoon ground mustard |
Directions:
1. In a large saucepan, combine the sugar, vinegar and oil. Bring to a boil, stirring occasionally. Remove from the heat; stir in celery seed. Cool completely.
2. In two large bowls, combine the cabbage, carrots and onions. Add the celery seed mixture, sour cream, salt, pepper and mustard; mix well. Cover and refrigerate until chilled. Yield: 48-55 (3/4 cup) servings.
|
|