We Southerners love sweet slaw. Here is a wonderful recipe from <em>The Food, Folklore, and Art of Low-Country Cooking</em>. I have made this for numerous occasions, tailgating, back yard grilling, pulled pork suppers and yes even funeral food. This will keep for a week in the refrigerator.
1 large head of cabbage, shredded
Mix the cabbage and onions together. Sprinkle the salt and pepper generously over the mixture and let set awhile.
Bring the vinegar, sugar, celery see, and mustard to a boil and boil 1 minute. Take off the haat and add the salad oil. Pour the mixture over the cabbage and onion mix.
Put into covered container and refrigerate 24 hours. Remember this will save for a week in the refrigerator