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Nine Day Slaw
From The Star of Texas Cookbook
1 medium head cabbage, coarsely shredded (do not use processor or grater)
4 stalks celery, diced
1 onion, diced
1 green bell pepper, chopped
1 jar (4 ounces) chopped pimiento, drained
1 cup sugar
1 cup oil
1 cup vinegar
2 Tablespoons salt
1 teaspoon dry mustard
1 teaspoon celery seed
In a large bowl, mix cabbage, celery, onion, pepper, pimiento and 1 cup (minus 2 tablespoons) of the sugar. Combine oil, vinegar, salt, remaining sugar, mustard and celery seed in saucepan and bring to a boil, stirring constantly. Pour hot mixture over cabbage, and mix. Cool. Cover and chill for 24 hours. This gets better every day and is still good after nine days, if it lasts that long. Serves 10 to 12.
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