Vernell's Slaw

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 Time
20 mins
Cooking Time
3 mins
Total Time
23 mins
Calories
237 Calories

Recipe 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.

Ingredients

  • 1 teaspoon salt
  • 1 cup vegetable oil
  • ground black pepper to taste
  • 1 teaspoon celery seed
  • 1 cup white vinegar
  • 1 tablespoon prepared yellow mustard
  • 1 large head cabbage, cored and shredded
  • 0.75 cup white sugar, divided

Categories

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