1 ea Cabbage, finely sliced
1 ea Large onion, finely sliced
1/2 c Vinegar
1/2 c Vegetable oil
1/3 c HONEY
3/4 t Dry mustard
3/4 t Salt
1/2 t Celery seed
2 ea Carrots, grated (optional)
Place cabbage and onions in a large bowl. Mix together the vinegar, vegetable oil, HONEY, dry mustard, salt, and celery seed in a large pan and bring to a boil. Simmer 1-2 minutes. Pour over cabbage mixture and mix well. Let stand for a few hours. Will keep refrigerated for several days. Serves 10-12. From Connecticut Honey by Eastern Connecticut Beekeepers Association with the support of The Connecticut Department of Agriculture No copyright shown