This cabbage salad had a place on our dining room table for Sunday dinners and holidays from fall to spring, thanks for asking!
I take a pyrex bowl put in a big teaspoon of sugar, a teaspoon of salt, celery seed, salt, pepper and a big splash of apple cider vinegar. Then I put my knuckle buster box grater in the bowl and grate in a half of a medium sized cabbage, stir it up and add a tennis ball sized glop of Hellman's mayonnaise, stir again and refrigerate. I usually make it in the morning when I'm cleaning up the kitchen so it has 3 or 4 hours to chill until dinner. That's it!
It keeps about three days in the refrigerator.
I also find the cabbage from the grocery store is dehydrated. when I buy one I bring it home, shave off a 1/8 to a 1/4 inch of the stem, put it root side down in a mixing bowl and fill the bowl with water. I refrigerate it that way for a day or two before I start using it.