Wonderful slaw recipe passed down from my Grandmother's cook, Vernell. It's similar to a sweet and sour cabbage recipe, and will keep for 2 weeks in the refrigerator. Great served with beef brisket. Best made a day or more before serving.

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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place the shredded cabbage into a large glass baking dish or other glass dish. Do not use metal or plastic. Sprinkle with 1/2 cup of white sugar and the salt.

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  • In a separate microwave safe bowl, combine the remaining sugar, oil, vinegar, mustard, celery seed and pepper. Stir to blend in the sugar, then heat until boiling in the microwave, about 3 minutes. Immediately, but carefully pour the boiling mixture over the cabbage. Toss with a wooden or plastic utensil to evenly coat the cabbage.

  • Let stand out on the counter for several hours, stirring occasionally. Cover and refrigerate. Toss before serving, and serve with a slotted spoon.

Nutrition Facts

237.1 calories; 1.4 g protein; 18.7 g carbohydrates; 0 mg cholesterol; 227.4 mg sodium. Full Nutrition

Reviews (15)

Read More Reviews

Most helpful positive review

Rating: 5 stars
09/19/2006
This turned out delicious. Everybody in my house likes mayo based slaw except me but when they tried this they all agreed that it was even better than their usual pick. Read More
(16)
17 Ratings
  • 5 star values: 10
  • 4 star values: 7
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
09/19/2006
This turned out delicious. Everybody in my house likes mayo based slaw except me but when they tried this they all agreed that it was even better than their usual pick. Read More
(16)
Rating: 5 stars
09/19/2006
This turned out delicious. Everybody in my house likes mayo based slaw except me but when they tried this they all agreed that it was even better than their usual pick. Read More
(16)
Rating: 5 stars
08/28/2011
I am usually bad about leaving reviews but I just made this had a taste while it was still warm and it was amazing! As a child I would go to visit a friend of my mother's each summer and her kids would make this. I have some BBQ ribs cooking right now and thought that this would go well with them. This is exactly as I remebered it to taste and even my husband who is not a big cole slaw fan thought that this was really good! Thank You! Read More
(11)
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Rating: 4 stars
11/02/2008
Very yummy! I like healthy alternatives so I substituted 3/4 c. water and 1/4 c. oil rather than 1 c. oil. Next time I will add carrots etc. I will also use less liqid as it was a litle soupy. Overall very tasty!! Read More
(9)
Rating: 5 stars
12/01/2009
Fantastic! A perfect accompaniment to BBQ or roast turkey. I found a jar of this in the back of my refrigerator one time (forgotten for several weeks) and it was still fresh and delicious! PS Vernell was my grandmother's cook too! Read More
(8)
Rating: 5 stars
09/20/2012
A delicious slaw especially with a barbecue sandwich. Update - The next time I made this I used a 16 oz. pkg of coleslaw mix halved the marinade ingredients and used Splenda instead of sugar. It was still delicious! Read More
(6)
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Rating: 4 stars
01/20/2009
above average vinegar based slaw. tasted great when eaten on the bbq sandwich. Read More
(4)
Rating: 5 stars
05/24/2014
Didn't have white vinegar but used 3/4 cup apple cider vin and 1/4 cup red wine vinegar. Made as a slaw to put on pulled pork sandwiches but it was so good people were just eating the slaw with spoons. I finely shredded a large carrot which made it sweet but not too sweet. Will make again! Read More
(4)
Rating: 4 stars
02/24/2012
This was a nice basic slaw recipe. It was a little sweet for me even though I cut down on the sugar because I don't like sweet stuff. Hubby though does like sweet stuff and it just got a "yeah it was yummy from him" I know that that does not mean 5 stars. Thanks for posting the recipe. Read More
(3)
Rating: 5 stars
09/06/2018
The best slaw I've ever had but I still changed it slightly to suit myself. I use about half a cup of sugar instead of 3/4 cup called for. I also substitute water for half of the oil. Perfect for me I even eat it for breakfast after having made it to go with pulled pork. Read More
(3)