7 pounds cabbage (EP) (9 lb AP)
3 cups cider vinegar
24 ounces granulated sugar
1 ounce salt (1 1/2 tbsp)
1 tablespoon celery seed
Servings: 50
1. Shred or chop cabbage.
2. Combine vinegar, sugar, and seasonings. Add to cabbage. Mix lightly.
Yield: 4 1/2 quarts
Notes: Red cabbage may be substituted for part or all of green cabbage.
VARIATIONS:
Cauliflower Broccoli Salad. Substitute 3 lb 8 oz EP each of cauliflower and broccoli florets for the cabbage. Add 3 oz chopped onion. Serve soon after preparing.
Green Pepper Slaw. Add 4 oz chopped green pepper, 2 oz chopped onion, and 4 Tbsp celery seed.
Oriental Coleslaw. Substitute 1/3 recipe Sesame Seed Dressing for dressing given in recipe.
3 cups cider vinegar
24 ounces granulated sugar
1 ounce salt (1 1/2 tbsp)
1 tablespoon celery seed
Servings: 50
1. Shred or chop cabbage.
2. Combine vinegar, sugar, and seasonings. Add to cabbage. Mix lightly.
Yield: 4 1/2 quarts
Notes: Red cabbage may be substituted for part or all of green cabbage.
VARIATIONS:
Cauliflower Broccoli Salad. Substitute 3 lb 8 oz EP each of cauliflower and broccoli florets for the cabbage. Add 3 oz chopped onion. Serve soon after preparing.
Green Pepper Slaw. Add 4 oz chopped green pepper, 2 oz chopped onion, and 4 Tbsp celery seed.
Oriental Coleslaw. Substitute 1/3 recipe Sesame Seed Dressing for dressing given in recipe.
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