White Cabbage Salad
|White cabbage/Null||1 Medium (Null)|
|Carrots/Null||2 , pared and grated (Null)|
|Green pepper/Null||1 , sliced (Null)|
|Chopped fresh parsley/Null||1 Tablespoon (Null)|
|Cider vinegar/Null||1⁄2 Cup (8 tbs) (Null)|
|Sugar/Null||1⁄4 Cup (4 tbs) (Null)|
|Olive oil/Null||1⁄4 Cup (4 tbs) (Null)|
|Celery salt/Null||1⁄4 Teaspoon (Null)|
|Celery seeds/Null||1⁄2 Teaspoon (Null)|
|Garlic/Null||2 Clove (10 gm), peeled and pressed to remove garlic juice (Null)|
|Lemon juice/Null||2 Tablespoon (Null)|
|Salt/Null||To Taste (Null)|
|Pepper/Null||To Taste (Null)|
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.