A 1-pound green cabbage 1 tsp salt
½ c cold water ½ c finely chopped green bell pepper
5 T distilled white vinegar ½ c finely chopped celery
¼ c sugar ¼ c grated scraped carrot
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Wash the head of cabbage under cold running water, remove the tough outer
leaves, and cut the cabbage into quarters. To shred the cabbage, cut out the
core and slice the quarters crosswise into 1/8-inch-wide strips.Combine the water, vinegar, sugar and salt in a deep bowl and stir until the sugar dissolves.
Add the cabbage, green pepper, celery and carrot, and toss together gently but thoroughly. Then cover the bowl tightly with plastic wrap and marinate the vegetables in the refrigerator for 3 to 4 hours. Just before serving, toss the pepper cabbage again and taste for seasoning. Serves 6.
