Salads:

Cabbage Salad

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This recipe can be made in advance, and left over salad can be kept a week in the refrigerator.

Ingredients

Head of cabbage
1-1/2 cups water
2 teaspoons salt
1 cup sugar
1/2 cup vinegar
1 teaspoon mustard seed
1/2 green bell pepper, chopped
1 jar (2 ounces) pimientos
3 stalks celery, chopped

Instructions

Chop cabbage and soak in 1 cup water and salt for half an hour. While cabbage is soaking, mix sugar, 1/2 cup water, vinegar and mustard seed and bring to a rolling boil. Cool, then add to drained cabbage. Add green pepper, pimientos and celery.

Joyce Will
Geneseo