My Darling Cabbage
There’s a French term of endearment, “mon petite chou,” which translates to “my little cabbage” and implies “my little darling.” It’s a funny expression. I don’t think of the darlings in my life as cr...
Ingredients
- 1 pound white or red cabbage, thinly sliced
- 3 stalks celery, thinly sliced
- 2 bell peppers, seeded and chopped bell peppers, seeded and chopped
- 1/2 red onion, grated
- 1/2 bunch parsley, minced
- 1/2 cup cider vinegar
- 1/2 cup hot water
- 1/4 cup sugar
- 1 tablespoon mustard seed
- 1 tablespoon celery seed
Instructions
Combine cabbage, celery, peppers, onion, and parsley in a large bowl and set aside.
Combine remaining ingredients in a small saucepan. Place over medium heat and cook just enough to melt the sugar. Pour over vegetables, give it all a good stir, and allow to sit at room temperature for 30 minutes before refrigerating to blend flavors.
Recipe from Who Wants Seconds: Sociable Suppers for Vegans, Omnivores and Everyone in Between, Prospect Park Books. Cover photographer David Kiang.
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