1/2 Shredded Cabbage
3/4 Cup Sugar
1 Chopped Onion
Method: Boil together 3/4 cup oil, 1 cup vinegar, 1 teaspoon mustard, 1 teaspoon celery seed, salt & pepper.
Pour while hot over cabbage. Leave overnight & pour off marinade. Keep in fridge. Keeps well & is crisp.
Source: contributed by P. Garrard in Cookbook: St Joseph's School, Clare (Clare: St Joseph's School, 1991), p.16.
