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Irene Brangan’s Hot Mustard Slaw


  • Yields 3 to 4 cups.


  • 2 eggs
  • 3/4 cup sugar
  • 3 teaspoons Coleman's dry mustard (if not available, use ordinary dry mustard)
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 3/4 cup cider vinegar
  • 1/4 cup water
  • Dash of celery seed
  • 1 medium head cabbage, shredded


Combine all ingredients, except shredded cabbage, in a medium saucepan and bring to a boil. Pour mixture over cabbage and chill overnight. Serve with hot barbecue sandwiches.

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