1 c sugar ¼ tsp salt
½ c cider vinegar ½ c finely chopped red bell pepper
2 tsp celery salt A 1½- to 2-pound green cabbage
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Combine the sugar, vinegar, celery salt and salt in a small bowl and stir
until the sugar and salt dissolve. Add the red pepper and mix well.Wash the cabbage under cold water, remove the tough outer leaves, and cut the cabbage lengthwise into quarters. Shred the cabbage by cutting out the core and slicing the quarters crosswise into 1/8-inch strips.
Drop the shredded cabbage into a serving bowl, pour the sugar and vinegar dressing over the cabbage, and toss together gently but thoroughly. Taste for seasoning and serve at once. Serves 4 to 6.
