Cook dinner Mode
(Protect hide awake)
Ingredients
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2 medium heads of green cabbage (shredded)
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1 grand onion (shredded)
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1 ½ cups white wine vinegar
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1 cup canola oil
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¾ cup sugar
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½ cup rooster inventory
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1 ½ tablespoons salt
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1 ½ tablespoons dry mustard
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1 ½ tablespoons celery seeds
Directions
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Layer the cabbage and onion alternately in a grand glass or ceramic bowl.
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In a medium saucepan, combine the vinegar with the oil, sugar, rooster inventory, salt, dry mustard and celery seeds. Lift to a boil, then pour the mix over the cabbage and onion. Enact now not mix.
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Let the slaw marinate in the fridge for six to eight hours or in a single day.Toss sooner than serving.
Again With
Provençal Tuna Burgers.
Before the entirety regarded: July 2000
