With our beef brisket meal (click for link) last weekend, we also had a simple cabbage salad. This recipe is quick and easy, and a good way to use fresh produce from the local farmer's market... cabbage, peppers, and carrots. Make extra because this salad can be frozen and enjoyed again another day.
1/2 large head of cabbage, cut into thin slices
1 carrot, chopped
1 pepper, chopped
2 c. sugar
1 c. vinegar
1 t. celery salt
1. Combine in the cabbage, carrot, and pepper in a large bowl and sprinkle with salt. Let stand for one hour and then drain.
2. Combine the sugar, vinegar, and celery salt in a small saucepan, boil for 1 minute, and then cool.
3. Pour the liquid over the vegetables and stir well to combine. Store in the refrigerator for several hours to allow the flavors to combine.