Cole Slaw

Annie’s Coleslaw (Weisskohlsalat)

 Ingredients:

 

1 cup vinegar
2 T. sugar
¾ cup Crisco oil
1 tsp. salt
1 large head of cabbage
1 small onion
1 cup sugar
½ tsp. celery salt
½ tsp. celery seed or use 1 T. of either one above

 

Directions:

 

Bring the vinegar, 2 T. sugar, oil, and salt to a boil.  Shred the cabbage and slice or chop the onion.  Put 1 cup sugar, celery salt and seed over the top of the cabbage-onion mixture.  Do not stir!  Pour oil mixture over top.  Do not stir!  Let stand 4 hours,  then stir.  This keeps 3 to 4 weeks in the refrigerator.

Notes:  Mom made a coleslaw of her own, but I don’t have the recipe.  Frau Anna Picht was a close friend, and submitted this recipe to the Fort Wayne Sport Club Women’s Auxillary Cookbook (1995).