Coleslaw with boiled dressing`

12 servings

Ingredients

Quantity Ingredient
1 Head White Or Red Cabbage
(2-3 Lbs) -- shredded
1 teaspoon Salt
1 medium Onion -- finely chopped
1 medium Red Or Green Pepper,
Finely Chopped -- optional
¾ cup White Vinegar
⅓ cup Vegetable Oil
¾ cup Sugar

Directions

Shred the cabbage with a slaw-cutter or the slicing blade of a food processor. Salt the cabbage and put in a bowl. DO NOT STIR! Place the chopped onion and pepper over the top of the cabbage. Again, DO NOT STIR! Bring the vinegar, oil, and sugar to a boil (the original recipe called for 1½ cups of sugar, but this is far too sweet for most tastes). Set aside to cool. Then pour over the cabbage. Let stand WITHOUT STIRRING for 1 ½ hrs. Then mix thoroughly. Cover and store in the refrigerator. It will keep for weeks or even up to 3 months.

NOTES: Not stirring prevents a juice or brine from forming and thus diluting the dressing. Recipe By : An American Folklife Cookbook - ISBN 0-8052-3914-6 From: Dan Klepach Date: 05-28-95 (159) Fido: Cooking

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