3/4 cup finely chopped celery
1/8 cup chopped onion
1/4 cup chopped green bell pepper
1 tablespoon olive oil
1 teaspoon salt
1 1/2 cups water
2 tablespoons lemon juice
3 tablespoons white vinegar
Preheat oven to 350 degrees F (175 degrees C).
In a medium saucepan, heat olive oil over medium heat. Saute celery and onion in olive oil until tender, about 15 minutes. Stir in the green pepper and brown sugar. Stir into celery mixture. Bring to a boil and reduce heat. Simmer, stirring constantly, for 30 minutes. Remove from heat and stir in lemon juice, vinegar, lemon zest and white vinegar. Place into a large mixing bowl and mix thoroughly.
Bring a large pot of water to a boil. Add the cabbage and cook for about 5 minutes.
Remove the celery mixture from heat and stir in the vinegar, lemon juice, lemon zest and white vinegar. Pour mixture over the cabbage mixture, and toss to coat. Cover and refrigerate overnight.
The next morning, preheat oven to 350 degrees F (175 degrees C). Place wrapped cabbage mixture in the preheated oven for about 20 minutes. Cover and cook for another 15 minutes.