Here's a great recipe for what to do with all that cabbage that's around this time of year and into the winter. It comes from an old Farm Journal cookbook. If you should come across any Farm Journal cookbook from the past at a garage sale or used book sale, buy it. They always have great recipes in them! This recipe can keep a long time in the fridge, and it cost next to nothing to make.
Cabbage-Onion Salad
1 head cabbage, shredded
2 large onions, sliced thin
1 c. sugar
1 c vinegar
1 tsp salt
1 tsp celery seeds
1 tsp dry mustard
1/4 tsp. pepper
1 c. vegetable oil
Mix cabbage and onions in a large bowl with your hands. Combine remaining ingredients except oil in a saucepan and heat until boiling. Remove from heat and add oil. Drip the hot dressing over the cabbage and onions - do not stir. Let it marinate overnight in the fridge and toss salad before serving. This recipe keeps well in your fridge and is a great fall/winter salad. Make some when you are making sauerkraut.
A search for cabbage and onions and I hit your recipe--halved it for my half a cabbage and one onion, subt.honey for sugar, no mustard powder so I added Italian seasoning and garlic powder and raisins--let it sit for a few hours and presto! a yummy treat for me. Thanks for the simple but tasty country recipe idea!
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