*  Exported from  MasterCook  *

                            Harvey House Slaw

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Vegetables

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      ounds         cabbage head -- cored
   2      edium         yellow onions -- thinly sliced
   1 1/2  ups           sugar
   1      up            cider vinegar
  34      up            oil
   1      ablespoon     sugar
   1      easpoon       dry mustard
   1      easpoon       celery salt
   1      easpoon       celery seed

Slice cabbage into long, thin shreds.
 (Can be shredded with food processor or hand shredder
 but the long pieces hold up better and the texture is nicer.)
 Separate onion slices into rings. Layer cabbage and onion
 rings in a large bowl, preferably a plastic one with a tight-fitting lid. 
 Pour 1-2 cups sugar over vegetables in bowl. 
 Heat remaining ingredients in pan until mixture comes to a rolling boil. 
 Stir and pour quickly over vegetables in bowl.
  Immediately put a lid on the bowl or cover tightly with plastic wrap
.  Be sure it's tight because the goal is to trap the steam in the bowl. 
 Refrigerate for at least 4 hours before serving
 DO NOT open before the four hours are up. 
 The steam from the dressing will "wilt" the cabbage and onion.  Stir before serving.

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NOTES : Excellent slaw.  Keeps for weeks in the refrigerator, actually improves with time.  It's very adaptable.  Use whatever size head of cabbage you have on hand just adjust the amounts of other ingredients accordingly. You can reduce the amount of sugar and oil, if desired.  I usually use 1 cup of sugar and 1/2 cup oil.