Recipe: Big Boy's Cole Slaw (using cooked sweet and sour dressing)

BIG BOY'S COLE SLAW

1 large head cabbage, shredded
1 medium onion, thinly sliced
3/4 cup plus 2 tablespoons plus 2 teaspoons granulated sugar, divided use
1 cup cider vinegar
3/4 cup vegetable oil
1 teaspoon salt
1 teaspoon dry mustard
1 teaspoon celery seeds

Layer shredded cabbage and onion in large bowl, sprinkling with 3/4 cup plus 2 tablespoons sugar as you layer the vegetables.

Combine vinegar, oil, remaining 2 teaspoons sugar, salt, dry mustard and celery seeds in saucepan. Bring to a boil, then pour over cabbage mixture. Stir.

Cover and refrigerate 4 to 6 hours or overnight.

Mix well before serving. Slaw can be stored in the refrigerator for 2 weeks

Makes 10 to 12 servings, 1/2 cup each