While KATHLEEN GANDY SHEFFIELD was born in White Settlement, Texas, her firstborn grandchild ISABEL “IZZY” KATHLEEN SHEFFIELD (Nashville, Tennessee) loves that her Grandma now lives close to her and her sister in Nashville. In fact, it’s close enough that Grandma and PawPaw are the girls’ favorite babysitters. Izzy shares that when she turned two, it was Grandma and PawPaw who bought her a pretty pink tricycle, complete with all the must-have accessories a girl could want.
1 large cabbage
1 medium or large onion
½ cup sugar
1 teaspoon salt
1 teaspoon celery seed
½ teaspoon dry mustard
½ cup salad oil*
½ cup white vinegar
1 Shred the cabbage and onion in a food processor. Cover with the sugar.
2 Bring the salt, celery seed, mustard, salad oil, and vinegar to a boil and pour over the cabbage mixture. Mix well and store in the refrigerator. This will keep well up to 2 weeks.
MAKES 6 SERVINGS.
* Salad oil is a catch-all term for any neutral-tasting oil, such as canola, vegetable, safflower, or sunflower. Feel free to use your favorite oil in this recipe.