Salad, Side
1 small head of cabbage
1 large sweet onion
1 c. water
1 c. white vinegar
7/8 c. sugar
1 tsp. celery seed
1. Heat water, vinegar, sugar and seeds to boiling until the sugar disolves.
2. Meanwhile, thinly slice cabbage and onion and put into a large glass bowl.
3. Pour brine over the cabbage/onion. Weigh down cabbage/onion with a plate so that as many as possible are submerged. After half an hour, all veggies should be under the brine. Place in the refrigerator to brine.
4. Allow to sit for at least 2 hours, though the salad is better when made the day before.