1 1/2 lb. shredded green cabbage

Put in plastic bag with several tablespoons of water. Tie and refrigerate overnight or 2 to 3 hours. Refrigerate.

When you want to eat: Whip 1 cup whipped cream, add 1/2 teaspoon salt, 2/3 cup sugar, 1/4 cup vinegar. Pour over cabbage and mix. Serve.

Goes well with barbecue ribs.