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24-Hour Cabbage Slaw

Ingredients: 1 large Head cabbage 1 Onion 1 Cup(s) Salad oil 1 Cup(s) Vinegar 1 Cup(s) Sugar 1 Teaspoon(s) Salt 1 Teaspoon(s) Celery seed 1 Teaspoon(s) Dry mustard Directions: Directions: Shred cabbage fine, then shred onion fine. In a bowl, put one layer cabbage and a layer of onion alternating until all is used. Cover with 1 cup sugar. Bring to a rolling boil vinegar, salad oil, celery seed, dry mustard, salt and sugar. Pour rapidly boiling mixture over cabbage very slowly. Refrigerate for 24 hours. When ready to serve, stir well. This keeps well and gets better each d
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Add the cabbage and saute for 6 to 8 minutes, until very soft but not brown. Add the salt and pepper; mix well. Add the potatoes, carrots, and corned beef; mix to distribute evenly. Reduce the hea Skillet cabbage Heat the oil in a large frypan about 20 minutes before serving time. Add ingredients and cook over medium to low heat about 15 minutes. Stir often. Cover pan during the last 5 minutes of cooking time. Stir once or twice. Serve immediately. (Veg Red cabbage ii In a heavy skillet, heat oil over medium high heat. Add onion and saute until tender. Add cabbage, apple, cloves and bay leaf. Cover and simmer about 20 min or until cabbage is tender. If cabbage gets dry, add a small amount of water. Add sugar Bamberger krautbraten (bramberger meat & cabbage casserole) Remove outer, wilted cabbage leaves and core. Place cabbage in a large pot of boiling water and simmer gently for 10 minutes. Remove and drain. gently pull off 12 leaves and set aside. Finely chop the rest of the cabbage. Heat 1 T vegetable oil; add o Microwave spiced red cabbage Finely slice cabbage; place in large bowl. Mix together vinegar, sugar, cloves, peppercorns, bay leaf and coriander seeds; mix with cabbage. Let stand for at least 15 minutes or up to 1 hour to blend flavors. Aromatic cabbage Remove coarse outer leaves from cabbage, quarter and core. Cut into fine fine shred, either by hand or with food processor. Set aside. Peel onions; cut in half lengthwise. Cut crosswise into thin half rings; set aside. In large wok or large wide