Shred fine one small head of cabbage. Place in salt water to crisp for one hour. Now drain. Turn on a cloth to dry. Place in a bowl and add

1 cup of finely shredded celery,
2 onions, chopped fine,
2 green peppers, chopped fine,
1 cup of mayonnaise dressing,
1 and 1/2 teapoons of salt,
1 teaspoon of paprika.

Toss to mix thoroughly and then serve on individual salad plates. Garnish with finely chopped pickled beets in the form of a border around each service.

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Ingredients:
4 pounds fresh beets — sliced
1 pound onions — thinly sliced
3 cups cider vinegar
3 cups sugar
1/2 teaspoon turmeric
1/2 teaspoon whole cloves
1 teaspoon celery seed
1/2 teaspoon yellow mustard seed
1 bay leaf — crumbled

Preparation:

1. Boil beets in water just to cover until a fork can barely pierce them.

 

2. Mix vinegar, sugar, and spices in large kettle. Bring to a boil, add beets and onions, and simmer for 4-5 minutes.

 

3. Pack beets and onions in hot, sterilized jars. Pour vinegar mixture over beets to within half inch of rim. Seal and process for 15 minutes in boiling water bath.

source: www.cdkitchen.com

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