| | Directions | | Shred (don't grate) cabbage. Grate onions. Cover with 1/2 cup sugar and set aside. Boil vinegar, 2 tablespoons sugar, mustard, salt, and celery seed; pour over cabbage while hot. Add grated carrots for color. Add garlic (or garlic powder) and salad oil. Refrigerate for 24 hours. Serve cold. |
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| Ingredients | | - |  | 1 - 4 lb head cabbage |
| - | | 2 onions (medium) |
| - | | 1/2 cup + 2 T. sugar |
| - | | 1 cup cider vinegar |
| - | | 1 teaspoon Dry Mustard |
| - | | 1 teaspoon celery seed |
| - | | 2 teaspoons salt |
| - | | 1/2 - 3/4 cup salad oil |
| - | | 1 clove garlic, minced |
| - | | 1 grated carrot |
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