Bob Correll
R.I.P. 3/31/2022
Note:
This is pretty much a standard type of coleslaw served in homes, and at fish fries, in and around St Louis, MO.
There is a lot of German influence reflected in the food here.
Adjust at will:
m/l sugar or vinegar
m/l oil or omit oil
change types of onions
add black pepper
add fresh green pepper
try different vinegars
serve hot or cold
blend without heating dressing
etc.
Ingredients
1 medium head cabbage, finely shredded
1 small onion, thinly sliced
3/4 cup sugar
3/4 cup vinegar (most here use cider vinegar)
1 1/2 teaspoons celery seed
1 1/2 teaspoons salt
1/4 cup vegetable oil
Directions
In a large bowl, combine cabbage and onions.
In a saucepan, mix sugar, vinegar, celery seed and salt; bring to a boil.
Add oil; return to boiling and cook until sugar dissolves.
Pour over cabbage; toss gently. Chill.
This is pretty much a standard type of coleslaw served in homes, and at fish fries, in and around St Louis, MO.
There is a lot of German influence reflected in the food here.
Adjust at will:
m/l sugar or vinegar
m/l oil or omit oil
change types of onions
add black pepper
add fresh green pepper
try different vinegars
serve hot or cold
blend without heating dressing
etc.
Ingredients
1 medium head cabbage, finely shredded
1 small onion, thinly sliced
3/4 cup sugar
3/4 cup vinegar (most here use cider vinegar)
1 1/2 teaspoons celery seed
1 1/2 teaspoons salt
1/4 cup vegetable oil
Directions
In a large bowl, combine cabbage and onions.
In a saucepan, mix sugar, vinegar, celery seed and salt; bring to a boil.
Add oil; return to boiling and cook until sugar dissolves.
Pour over cabbage; toss gently. Chill.
