Vernell’s Slaw
Vernell, the cook who worked for my grandmother, gave me a wonderful slaw recipe. This recipe, which is comparable to a sweet and sour cabbage dish, keeps for two weeks in the refrigerator. superb when paired with beef brisket. It is best made at least a day ahead of serving.

Place the shredded cabbage into a large glass baking dish or other glass dish.

Do not use metal or plastic.

Sprinkle with 1/2 cup of white sugar and the salt.

In a separate microwave safe bowl combine the remaining sugar oil vinegar mustard celery seed and pepper.

Stir to blend in the sugar then heat until boiling in the microwave about 3 minutes.

Immediately but carefully pour the boiling mixture over the cabbage.

Toss with a wooden or plastic utensil to evenly coat the cabbage.

Let stand out on the counter for several hours stirring occasionally.

Cover and refrigerate.

Toss before serving and serve with a slotted spoon.