|Finely shredded cabbage||9 Cup (144 tbs)|
|Boiling water||10 Cup (160 tbs)|
|White vinegar||1⁄3 Cup (5.33 tbs)|
|Celery seeds||1 1⁄2 Teaspoon|
|Salt||1 1⁄2 Teaspoon|
|Sugar||1 1⁄2 Teaspoon|
|Salad oil||1⁄3 Cup (5.33 tbs)|
|Commercial sour cream||1 1⁄2 Cup (24 tbs)|
Put cabbage in large bowl and cover with boiling water.
Let stand 5 minutes.
Drain very well and dry on a clean towel.
Combine cabbage, onions, green pepper, vinegar and celery seeds.
Beat egg yolks, salt, pepper and sugar together.
Beat in oil, adding only a few drops at a time, and beat until mixture is thick and smooth.
Blend into cabbage mixture.
Stir in sour cream.