¾ cup sugar
⅓ cup vinegar
1½ teaspoons salt
12 ounces (2 cups) drained pickled pepper rings
6 cups (about 1 pound) shredded cabbage
In a medium saucepan, combine sugar, vinegar, salt, and 1¼ cups water. Boil, stirring constantly, until sugar dissolves, about 3 minutes. Add peppers and cabbage to the pan and cook for about 5 minutes, until cabbage starts to soften. Serve at room temperature or chilled.
Adapted from Saveur magazine