SplattSlaw

tmsplatt1

Ingredients

1 large head cabbage, sliced thin (not chopped, you want long strands of cabbage)
1 sweet onion, slice into thin wedges (think very thin orange wedges if that helps explain how to cut it) Vidalia or equiv.  

2/3 c. sugar

Another 1 tablespoon sugar
1 tsp. salt
1 tsp. dried mustard

2 tsp. celery seed (must have! and NOT celery salt!!)
1 c. white vinegar
1 c. olive oil (highest quality you can afford...the good stuff really makes a big difference here)

Instructions

In a sauce pan, combine vinegar, celery seed, mustard, salt, and 1 tablespoon of sugar. Turn on high and bring to a boil, but while this is heating up, do the following:

 

Get a large bowl and add half of the sliced cabbage.

Sprinkle half the onion on top of the cabbage (do not stir)

Sprinkle 1/3 cup of sugar across the top of the onion (do not stir)

Add remaining cabbage on top (do not stir...getting the message?)

Spread remaining onion on top (you guessed...no stir)

Sprinkle one more 1/3 cup sugar over the top (do i need to say it?)

 

Ok...status check...what to do with that oil? Have a couple of sips of a cold drink, by now your saucepan should be boiling. Shut it off as soon as it comes to a rolling boil. Add the cold oil to your hot saucepan and mix as well as you can. Now pour steaming hot contents over the top of the cabbage/onion mixture in your bowl. Critial next step....DO NOT STIR!  Trust me. And no, this is not going to wilt the cabbage...faith is the key, this is going to be awesome.

 

Now cover it immediately and put in the fridge for at least 20 hours. Do not peek and do not be tempted to stir it before 20 hours! After 20 hours...NOW you can stir it...and do stir it well to coat everything. At this point, enjoy! Votes and feedback is appreciated. 

Notes

Number of Servings: 10+

Time to Prepare: 15 minutes