This is the best cabbage salad ever. If you take it to pot lucks and
picnics, there will be no leftovers. It is great with burgers or steak.
Miss Ruth Noer's Cabbage Salad
1 head of cabbage (2 or 3 lbs.)
2 large onions
3/4 cup sugar
Core and shred cabbage. Slice and separate onions into rings.
In a large porcelain or glass container, layer the cabbage and
onions. Sprinkle the sugar over this mixture.
Dressing:
1 cup vinegar
1 teaspoon sugar
1 1/2 teaspoons salt
1 teaspoon prepared mustard
1 teaspoon celery seed
1 cup olive oil
Combine vinegar, sugar, salt, prepared mustard and celery seed in a
pan and heat until it starts to boil.
Add olive oil and bring to boil again
Pour over cabbage immediately, while hot.
Let stand at least 4 hours in refrigerator. Overnight is better.
Hints:
1. French's yellow mustard works best.
2. Oil MUST be olive oil (cheap is OK)
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