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Rating: 5/5 (1 vote cast)

Meal Type:
Total Time:
Cook Method: Stove
     Serving Size: 1 - Change
Nutritional Facts
Servings Per Recipe: 1

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
Saturated Fat 0g
Unsaturated Fat 0g
Cholesterol 0mg
Sodium 0mg
Total Carbohydrate 0g
Dietary Fiber 0g
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

24 Hour Cabbage Slaw

Date Added: January 27, 2013


1 Cabbage Head finely diced
1 Unit Onion medium-sized
1 Unit Carrot shredded fine
1 Cup Salad Oil or shortening for deep frying
1 Cup Vinegar wine
1 Cup Sugar
1 Teaspoon Salt to 1 ts
1 Teaspoon Celery Seed to taste
1 Teaspoon Dry Mustard optional
1 Tablespoon Sugar
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1. Shred cabbage, onion, and carrot fine.

2. In a bowl, alternate layers of cabbage, onion, and carrot.

3. Cover with 1 cup sugar. Bring to a rolling boil, vinegar, salad oil, celery seed, dry mustard, salt, and sugar.

4. Pour rapidly boiling mixture over cabbage very slowly.

5. Refrigerate for 24 hours. You might also add green bell pepper and/or a rib of celery thinly sliced.

6. When ready to serve, stir well. This keeps well and gets better each day.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Sulfites, Cabbage, Natural Sweeteners, Mustard, Celery, Vinegar, Onion, Olive Oil allergies.
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