Gary and I just returned from helping his parents move from their century farm to a nice big new house. It’s a bittersweet move, leaving behind the large garden spot and many memories, but I have no doubt that other vegetables and memories will grow there as well.

Gary’s dad, Melvin, is a proud farmer. His Chinese cabbage is just as legendary as his large sweet potatoes. This recipe is Gary’s mom’s standard. It’s quick and healthy, and the celery seeds give it some extra tang.

Ingredients:

1 head Chinese cabbage, chopped
1/3 c apple cider vinegar
1/3 c granulated sugar
1/4 c olive oil
1 T celery seeds
S&P

Instructions:

Chop cabbage and put in a bowl. Combine all the other ingredients in a small bowl and mix well. Dump over the chopped cabbage and toss. You can serve it immediately or the next day.