1 medium head of green cabbage
Optional — and I use whatever I have of:
1 carrot, grated
1 celery stalk, sliced thin
1 small green pepper, chopped
1 Tbs. onion, minced
1 Tbs. green onion tops or garlic tops chopped.
With a sharp knife or slicer-dicer shred the cabbage and the optional s. Place in a large bowl.
Toss with a dressing of your choice or the basic one made of:
1/4 cup salad oil
1/4 cup sugar
1/4 cup vinegar
Blend and adjust to personal taste.
As a kid, I helped my aunt in Pennsylvania make this. She would send me out to harvest the cabbage and other veggies while my uncle harvested the chicken that would also appear on the dinner table. Cooked of course.
This is an old old recipe of mine, and now I worry about the cabbages and even the oils. What we had in those times might have had a worm in it, but no pesticides. I think I prefer squashing the extra bug than dealing with Monsanto and their genetically modified foods including Canola oil.
“Anyone who calls a rose by any other name was no doubt pruning without a good pair of gloves.”