PHILLY.INQUIRER
2 tb SUPER FINE SUGAR
2 lb CABBAGE
1/2 ts CELERY SEED
1 c  MAYONNAISE
1/2 ts SALT
1 c  SOUR CREAM
PINCH WHITE PEPPER
2 tb VINEGAR

CUT CABBAGE INTO QUARTERS.CUT OUT CORE.SLICE CABBAGE INTO LONG,THIN
SLICES.MIX MAYONNAISE,SOUR CREAM,VINEGAR,SUGAR,CELERY SEED,SALT AND PEPPER
IN A LARGE BOWL.ADD SHREDDED CABBAGE And toss LIGHTLY.MAKES THREE QUARTS.