Sweet and Sour Cabbage Salad

Paging through the list of posts I've written this month, I discovered that I've scandalously neglected Green Things recently. In reality we consume copious amounts of greenery each day, (when I put it that way, it sounds like we spend afternoons grazing with my mother's horses, but you know what I mean...) but sometimes amidst my eagerness to post about more involved dishes, such as baked goods or grand casseroles, our veggies seem to slip into the periphery of my writings... No longer, however! I shall return deserved attention to our beloved summer produce, which, in our temperate climate, we are so fortunate to still have flourishing well into the Autumn months...

Such as the tart, crisp, slaw-style salad I whipped up before dashing off to anatomy lab last night... Cabbage and potatoes sing winter to me, but cabbage salads are pure summer!

4 T canola oil

1 head cabbage, shredded (the work of a moment with a large chef's knife)

2 stalks celery, minced

1 green bell pepper, chopped

1/2 cup apple cider vinegar

1/2 cup honey

2 T chives

~ In a large pot or wok over medium-high heat, saute the cabbage, celery, and bell pepper in the canola oil until just shy of crisp-tender (i.e. more crisp than tender :-)

~ Stir in the salt and pepper, reduce the heat to medium, and saute for just a couple more minutes.

~ Stir in the vinegar, honey, and chives, and allow the dish to simmer until the cabbage is officially crisp tender.

~ Serve warm or cold... delicious for a summer picnic! :-)