1 head savory cabbage
1/2 tsp. salt
1/4 tsp. pepper
3/4 tsp. celery seed
3/4 c. mayonnaise
1/4 c. onion

There are some variations in this recipe, such as salt, pepper and the mayonnaise. These can all be adjusted to your personal taste, either more or less. Now, about the cabbage. I choose Savoy for it tends to be more leafy. The whole trick to this recipe is to remove as much stem material from the final product as possible. This can be time consuming but the results are well worth it.

Start by cutting the cabbage in quarters and remove ALL of the core. Next, thinly slice each quarter lengthwise, top of cabbage to the core point. NOTE: I don't prefer the results of a food processor as you tend to wind up with excess liquid which you want to remain in the cabbage slices for flavor and texture.

Sort through the slicings saving the leafy strips and discarding the ribs or "bones". You will still have a crunchy slaw but none of the bitter hard biting core and stem.

Combine cabbage with finely diced onion and remaining ingredients, tossing gently. Allow mixture to rest for 30 minutes, and toss again. This allows the cabbage to release some of its moisture. If needed, more mayonnaise can be added at this time if you desire. Adjust seasonings. Refrigerate for flavor and serve cold. Serves 8.