1 cup Dairy sour cream
2 tablespoons Sugar
1/2 teaspoon Salt
1/4 teaspoon Pepper
1 teaspoon Celery Seed
2 tablespoons White Vinegar
1 tablespoon Mayonnaise
6 cups Finely shredded cabbage
Direction:
Blend together sour cream, sugar, salt, pepper, vinegar, mayonnaise,
and celery seed. Refrigerate 24 hours to let the celery seed kick
in then stir into cabbage. Back into the reefer for 30-45 minutes
before chow time, makes 4-6 servings.
