Vernell's Slaw
Wonderful slaw recipe passed down from my Grandmother's cook, Vernell. It's similar to a sweet and sour cabbage recipe, and will keep for 2 weeks in the refrigerator. Great served with beef brisket. Best made a day or more before serving.
- Preparation:
- Cooking:
- Total:
- Serves: 12 persons
Ingredients
- 1large head cabbage, cored and shredded
- ¾cup white sugar, divided
- 1teaspoon salt
- 1cup vegetable oil
- 1cup white vinegar
- 1tablespoon prepared yellow mustard
- 1teaspoon celery seed
- ground black pepper to taste
Instructions
Step 1
Place the shredded cabbage into a large glass baking dish or other glass dish. Do not use metal or plastic. Sprinkle with 1/2 cup of white sugar and the salt.Step 2
In a separate microwave safe bowl, combine the remaining sugar, oil, vinegar, mustard, celery seed and pepper. Stir to blend in the sugar, then heat until boiling in the microwave, about 3 minutes. Immediately, but carefully pour the boiling mixture over the cabbage. Toss with a wooden or plastic utensil to evenly coat the cabbage.Step 3
Let stand out on the counter for several hours, stirring occasionally. Cover and refrigerate. Toss before serving, and serve with a slotted spoon.