This cooked cabbage salad is a nice alternative to the creamy coleslaw recipes that abound in the summer. Perfect for your next German Oktoberfest celebration!
To begin, gather all your ingredients so that you have them within easy reach. Using a food processor or a large knife and cutting board, finely shred the cabbage. Mince the onion. If you are using a food processor for this job, go ahead and include all the onion juice in the recipe.
Place the shredded cabbage and minced onion in a large bowl. Stir in 1/2 cup granulated sugar, mixing well. Set aside.
Using a small saucepan, combine the apple cider vinegar, vegetable oil, yellow mustard, 2 tablespoons sugar, celery seed, salt and black pepper. Whisk together until incorporated. Heat on medium high and bring to a rolling boil.
Pour the hot vinegar sauce over the cabbage and onion mixture. Stir together until combined.
Cover and refrigerate for 4-8 hours before serving. This cabbage salad will keep in the refrigerator for 2-3 weeks. Serves 8-10 people.