Grandmother’s Cabbage Slaw

Grandmother's Cabbage Slaw

Course Salad
Cuisine American


  • 1 head Cabbage shredded
  • 1 med. onion thinly sliced
  • 7/8 c. sugar
  • 1 c. apple cider vinegar
  • 1/2 c. oil
  • 2 tsp. sugar
  • 1 tsp. kosher salt
  • 1 tsp. celery seed
  • 1 tsp. dry mustard


  • Put shredded cabbage in large bowl. Spread onion over top of cabbage. Pour 7/8 c. sugar over cabbage and onions and let stand 1 hour. For dressing: In a 1-quart saucepan whisk together remaining ingredients and bring to boil over medium heat. Pour over cabbage and let stand 6 hours. Do not stir until the 6 hours is up. Then mix and put in a covered dish and store in refrigerator. Will keep about 1 week.