Main Recipes Page
Buttercream Icing
Capsaicin Extraction
Chicken Stock
Chocolate Mousse
Cinnamon Rolls
Cole Slaw
Creme Brulee
Crepes Suzette
Ganache
Pasta with Garlic and Oil
Pad Thai
Notes on Pasta
Shortbread
Hudson Bay Bread
Notes on Steaks
Ribs
Beef Jerky
Tuna
Jello
Equivalents
Dutch Oven Cooking
My Home Page

Cole Slaw

This started out as a recipe from my aunt, Dorothy Harm.
Makes quite a bit, I probably should have measured the final amount.
  • 1 head cabbage
  • 2 small (about 2 inch diamater) onions
  • 1/2 green pepper, seeds removed
  • 3 stalks celery
Grate/chop all of the above (I put it all through the grating disk on a food processor) and put it in a large non-reactive bowl.
  • 1 1/2 cups sugar
  • 1 cup vinegar (I used half cider and half white)
  • 2 teaspoons mustard seed
  • 1 teaspoon celery seed
  • 2 teaspoons salt
mix the above together until dissolved, pour over cabbage mixture and mix well. Refrigerate at least overnight. It gets better after a day or two in the refrigerator.

Here is another version, origin unknown, not tested.

  • 1 head red cabbage, shredded
  • 2 onions, shredded
  • 3/4 cup sugar
  • 1 tsp celery seeds
  • 1 tsp sugar
  • 1 tsp dry mustard
  • 1 1/2 tsp salt
  • 1 cup vinegar
Pour 3/4 cup sugar over cabbage and onion and toss.
Bring celery seeds and remaining ingredients to a boil. Pour over cabbage and onions. Let sit for 24 hours before serving.
Top of Page

This web site is maintained by Tom Strong <tomstrong@gmail.com>. It is here mostly for my convenience, I make no claims of usablity for anyone else.

Page generated 2009-03-27 18:37:38 EDT