White Cabbage Salad Recipe
Ingredients
| 1 medium white cabbage | ||
| 2 carrots, pared and grated | ||
| Green pepper | 1 , sliced | |
| Parsley | 1 Tablespoon, chopped | |
| Cider vinegar | 1/2 Cup (16 tbs) | |
| Sugar | 1/4 Cup (16 tbs) | |
| Olive oil | 1/4 Cup (16 tbs) | |
| Celery salt | 1/4 Teaspoon | |
| Celery seeds | 1/2 Teaspoon | |
| 2 garlic cloves, peeled and pressed to remove garlic juice | ||
| Lemon juice | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Core cabbage. Cut cabbage head into quarters. Slice cabbage and place in saucepan with boiling, salted water. Cover and blanch 3 minutes.
Drain cabbage and chill 1 hour in cold water.
Drain cabbage again and squeeze out excess water. Place cabbage in bowl; add carrots and green pepper. Season well.
Place remaining ingredients, including garlic juice, in small saucepan. Boil 3 minutes. Pour marinade over cabbage and mix well. Marinate 1 hour before serving.
Drain cabbage and chill 1 hour in cold water.
Drain cabbage again and squeeze out excess water. Place cabbage in bowl; add carrots and green pepper. Season well.
Place remaining ingredients, including garlic juice, in small saucepan. Boil 3 minutes. Pour marinade over cabbage and mix well. Marinate 1 hour before serving.
Chef
