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.
Cabbage Salad
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.
Enjoy!
No comments:
Post a Comment