VERNELL'S SLAW

Vernell's Slaw image

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.

Provided by HUNGRYHIPPO2

Categories Salad Coleslaw Recipes No Mayo

Time 3h23m

Yield 12

Number Of Ingredients 8

Ingredients

1 large head cabbage, cored and shredded
¾ cup white sugar, divided
1 teaspoon salt
1 cup vegetable oil
1 cup white vinegar
1 tablespoon prepared yellow mustard
1 teaspoon celery seed
ground black pepper to taste

Steps:

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.
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.
Let stand out on the counter for several hours, stirring occasionally. Cover and refrigerate. Toss before serving, and serve with a slotted spoon.

Nutrition Facts : Calories 237.1 calories, Carbohydrate 18.7 g, Fat 18.4 g, Fiber 2.7 g, Protein 1.4 g, SaturatedFat 2.9 g, Sodium 227.4 mg, Sugar 15.8 g