INGREDIENTS

20 oz. wt. Cabbage , shredded 
8 oz. vol. Red Onions , small diced 
1 oz. vol. Kosher Salt  
8 oz. vol. Granulated Sugar  
4 oz. vol. Apple Cider Vinegar  
1 tsp.  Tumeric  
2 tsp.  Celery Seed 
1 oz. vol. Creole Mustard  

DIRECTIONS

1.) Place cabbage and onions in a non reactive mixing bowl. Sprinkle with kosher salt and let sit at least 1 hour.

2.) Heat sugar and vinegar in a saucepan and bring to a simmer. Remove from heat and add in spices and whisk in mustard.

3.) Cool slightly.

4.) Drain cabbage and squeeze out as much liquid as possible.

5.) Place into a clean mixing bowl.

6.) Pour enough syrup over to coat and place in a storage container.

7.) Label, Date and Refrigerate.