Vinegar Slaw

1lb green cabbage*

½ cup sugar

½ tsp salt

½ tsp dry mustard

½ tsp celery seed

½ cup vinegar

⅓ cup vegetable oil

Remove the core from the cabbage and discard any bruised outer leaves. Grate the cabbage using the small-hole side of a box grater (you want it finely shredded, not the larger shreds you’d use for coleslaw). Set the grated cabbage aside for later.

In a medium saucepan, combine all ingredients except cabbage; bring to a boil.

Remove from heat, and add the cabbage to the hot liquid mixture, stirring to combine. Allow the slaw to cool, then refrigerate in an air-tight container.

Perfect topping for pulled pork sandwiches!

* One pound is a small head of cabbage, or half a medium one. Most stores have scales, so you can weigh before buying if unsure.