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Vernell's Slaw

SUBMITTED BY: HUNGRYHIPPO2

"Wonderful slaw recipe passed down from my Grandmother's cook, Vernell. It's similar to a sweet and sour cabbage recipe, and will keep for 2 weeks in the refrigerator. Great served with beef brisket. Best made a day or more before serving."
RECIPE RATING:
The reviewer gave this recipe 2 stars. This recipe average a 5 star rating.
Read Reviews (2)
PREP TIME  20 Min
COOK TIME  3 Min
READY IN  3 Hrs 23 Min

SERVINGS

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Servings
 

INGREDIENTS (Nutrition)

  • 1 large head cabbage, cored and shredded
  • 3/4 cup white sugar, divided
  • 1 teaspoon salt
  • 1 cup vegetable oil
  • 1 cup white vinegar
  • 1 tablespoon prepared yellow mustard
  • 1 teaspoon celery seed
  • ground black pepper to taste

DIRECTIONS

  1. Place the shredded cabbage into a large glass baking dish or other glass dish. Do not use metal or plastic. Sprinkle with 1/2 cup of white sugar and the salt.
  2. In a separate microwave safe bowl, combine the remaining sugar, oil, vinegar, mustard, celery seed and pepper. Stir to blend in the sugar, then heat until boiling in the microwave, about 3 minutes. Immediately, but carefully pour the boiling mixture over the cabbage. Toss with a wooden or plastic utensil to evenly coat the cabbage.
  3. Let stand out on the counter for several hours, stirring occasionally. Cover and refrigerate. Toss before serving, and serve with a slotted spoon.
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REVIEWS

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 19, 2006 by Christine Betley
This turned out delicious. Everybody in my house likes mayo based slaw, except me, but when... MORE


 
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Nutritional Information
Vernell's Slaw

Servings Per Recipe: 12

Amount Per Serving

Calories: 237

  • Total Fat: 18.5g
  • Cholesterol: 0mg
  • Sodium: 227mg
  • Total Carbs: 18.4g
  •     Dietary Fiber: 2.5g
  • Protein: 1.6g

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