 |
Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
|
I have no idea why Granny called this Italian but that's what the recipe says. Her notes on the card say Will keep 10 days or longer. The older it gets the better. I always leave over night before eating. Splenda can easily be substituted for the sugar. Ingredients:
1 head cabbage, shredded |
1 large sweet onion, sliced thinly and separated into rings |
7/8 cup sugar |
1 cup vinegar |
2 teaspoons sugar |
1 teaspoon dry mustard |
3/4 cup salad oil |
1 teaspoon salt |
1 teaspoon celery seed |
Directions:
1. In large bowl alternate layers of shredded cabbage and onion.
2. Top with 7/8 cup sugar.
3. In medium sauce pan bring all remaining ingredients just to boil, stirring.
4. Remove from heat and while still hot pour over cabbage and onions.
5. Cover and let stand for 4-6 hours before serving.
|
|