A couple of weeks ago we discovered The Drake House Restaurant in Landrum, South Carolina. They feature wonderful homemade traditional Southern cooking. One of the salad bar choices was this very plain looking cabbage which surprised us with its delicious taste. I wanted to figure out how it was made and researched it in the "Smoke in the Mountains" cookbook. Turns out it sounded like "Easy Salad Oil Slaw" (and it tasted almost exactly the same).

2 lbs cabbage
1 cup salad oil (I used canola)
1/3 cup white vinegar
1 tbsp garlic powder
1 tsp salt
1 tsp black pepper
Although the recipe didn't call for it I added about a tablespoon of sugar. Splenda could easily be substituted.

Shred the cabbage and set aside in a large bowl. In a small bowl, mix the remaining ingredients and pour over the cabbage. Stir well. add additional salt, pepper and garlic to suit your taste buds, if desired. Let is sit, covered, for a while in the fridge before serving.