GERMAN COLE SLAW
Great for picnics and barbecues! This was originally in Taste of Home magazine. I copied the recipe and changed proportions a little to suit our tastes. It's the only coleslaw I make! 1 head Cabbage -- finely shredded
4 Green Onions, with tops (optional) -- thinly sliced
3/4 cup Sugar
3/4 cup Cider vinegar
1 1/2 teaspoons Celery Seed
1 1/2 teaspoons Salt
1/4 teaspoon coarse-ground Black Pepper
3/4 cup Vegetable Oil
Place cabbage into a large non-reactive bowl. In a small saucepan, combine sugar, vinegar, celery seed, salt and pepper; bring to a boil. Add oil; return to a boill and cook over medium heat, stirring constantly, until sugar is dissolved. Pour dressing over cabbage; toss to coat well. Cover and refrigerate at least 3 hours before serving.

Copyright 2002 Carol Stevens, Shaboom's Kitchen, All Rights Reserved