Six Week Coleslaw Recipe

• 2 c. water
• 1 c. vinegar
• 1 c. sugar
• 1 teaspoon salt
• 1 teaspoon celery seed
• 1 head, about 3 lbs., cabbage, finely shredded (about 16 c.)

1. Boil water and sugar together till a fine thread forms when syrup is dropped from a spoon, 230 degrees.
2. Stir in vinegar, salt and celery seed.
3. Cold completely.
4. Pour over cabbage and let stand, covered in refrigerator.
5. Coleslaw will keep 6 weeks.
6. Makes 16 to 20 servings.

water, vinegar, sugar, salt, celery, head

Taken from cookeatshare.com/recipes/six-week-coleslaw-49820 (may not work)