Verna's Salad-Stuffed Bell Peppers

This is a recipe given to me by my Granny, Helen Mesa. It was something her mother, Verna, used to make.

Shredded cabbage (about 1/2 c. per bell pepper)
Bell Peppers, de-stemmed and de-seeded
Vinegar
Salt & Pepper
Lettuce leaves

Mix the cabbage with some vinegar, salt, and pepper to taste. Pack this mixture into the bell peppers. Cut the bell peppers cross-ways into 1-inch rings. Serve the rings flat on the lettuce leaves.