MAKES ABOUT 6 QUARTS
Plenty of onion, celery seed, and black pepper distinguish this zesty cabbage salad. It is crispest the day it is made and still fine if made a day ahead, but after that, the cabbage will soften. Serve with a slotted spoon.
2 large green cabbages (3½ to 4 pounds)
5 medium carrots
2 medium red onions
2 cups cider vinegar
2⁄3 cup sugar
1 tablespoon coarse salt
1 teaspoon celery seed
1 teaspoon freshly ground pepper
1. Either use a large sharp knife to cut the cabbages into thin shreds or cut them into wedges and shred them on the slicing disk of a food processor.
2. Peel the carrots and onions. Shred the vegetables on the coarse holes of a box grater or in the processor with the grating disk.
3. In a very large bowl, combine the vinegar, sugar, salt, celery seed, and pepper. Stir to dissolve the sugar. Add the shredded cabbage, carrots, and onions. Toss well. Let stand, tossing occasionally, for at least 2 hours. Cover and refrigerate for up to a day before serving.