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- 1 medium cabbage, finely shredded
- 2 tbsp (30 ml) dry minced onion
- 1/2 cup (125 ml) sugar
- 1/2 cup (125 ml) vinegar
- 1 tsp (5 ml) dry mustard
- 1 tsp (5 ml) salt
- 1/8 tsp (1 ml) pepper
- 1 tsp (5 ml) celery seed
- 1/4 cup (60 ml) salad oil
- Put cabbage in large bowl.
- In saucepan combine rest of ingredients except oil.
- Bring to a boil, stirring until sugar is dissolved.
- Mix in oil.
- Pour over cabbage.
- Cool a bit, then cover and chill for at least 4 hours, stirring once.
- Lift cabbage out of dressing with slotted spoon to serve.
- Note: original recipe has thinly sliced onion rings layered with cabbage and does not use dry onion in dressing. Adapted from Sunset.
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