Mennonite Farmhouse Cole Slaw

This is a very old recipe that comes from a Mennonite family in Virginia.  It seems like your basic slaw recipe, but often, I find, the best recipes are the very basic ones.  Chances are a Mennonite farm family will be using the freshest ingredients.

If you're trying to match the taste you might find in a Mennonite kitchen you'd have to start with a homegrown head of cabbage.  You can't over-estimate the taste difference between a head of cabbage that comes out of the earth beneath your own feet vs. a tightly packed trucked in head you get at the supermarket.

This slaw recipe will taste great regardless of where you get your cabbage, but it's going to be the best if you use homegrown.  Note the variation in sugar amounts also, if you like a less sweet version just use a tablespoon.

If you are like me and like a more sweet version, double it.  I can also tell you that the instructions on this recipe are a bit, this is one of these passed down recipes that I'm sure the Mennonite cook could be blind-folded, but you might have to experiment a bit to get it just right!