Four Vinegar Cole Slaw

      1    Cabbage ; chopped fine              1 tb Honey
    1/2 lg Yellow onion ; chopped fine         1 tb Worcestershire sauce
      1 c  Celery ; chopped fine               1 tb Soy sauce, superior grade
      2 tb Sugar                             1/2 tb Nuoc mam
      3 tb Basil vinegar                       2 tb Brown mustard seeds ; crushe
      3 tb Balsamic vinegar                         Black pepper
      3 tb Malt vinegar                             Crushed dried tabasco pepper
      3 tb Red wine vinegar                         Or
      1 tb Garlic powder                            Finely chopped jalapenos, to

  Recipe by: Liz Linton & Tom Solomon Chop cabbage fine and soak in water and
  ice in the refrigerator for one hour. Drain. Place a small cloth towel in
  the bottom of a bowl. Line the bowl with paper towels and put the cabbage
  in. Chill for another one to two hours, meanwhile mixing all the remaining
  ingredients together. Bring out the cabbage, remove the towels, and combine
  cabbage thoroughly with other ingredients. Let warm to room temperature,
  and serve.