This recipe has been handed down through generations of German families in northern Idaho. Everyone around here makes it. It's good served either warm or cold.
- 1 medium head cabbage, finely shredded
- 3 to 4 green onions, sliced
- 3/4 cup sugar
- 3/4 cup vinegar
- 1-1/2 teaspoons celery seed
- 1-1/2 teaspoons salt
- 3/4 cup canola oil
- In a large bowl, combine cabbage and onions. In a saucepan, combine the sugar, vinegar, celery seed and salt; bring to a boil. Add oil; return to boiling and cook until sugar dissolves. Pour over cabbage; toss gently. Chill. Yield: 14-18 servings.
Originally published as German Coleslaw in Bountiful Harvest Cookbook 1994, p58
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