Another vinegar-based take. Not to be pedantic, but the “small batch” version’s proportions are different, so it’ll end up being substantially sweeter.
We (very briefly) discussed coleslaw’s origin before in the recipe for cole slaw dressing from Kent, Ohio.
From the box of D.W. from Cedar Falls, Iowa.
[Refrigerator Indifferent?] Coleslaw/Dressing
2 heads cabbage (medium) shredded; add 2 Tablespoons salt. Let stand 1 hour; squeeze out juice.
Boil 3 minutes:
|3 cups sugar||2 cups|
|2 cups vinegar||1 cup|
|1 cup water||1/2 cup|
1/2 tsp. celery seed
1/2 tsp. mustard seed
1 bunch celery
1 red pepper
1 green pepper