1 medium head cabbage
2 c. water
2 tbsp. salt
1 c. chopped celery
1 green pepper (optional)
1/3 c. water
2/3 c. vinegar
1 1/3 c. sugar
1 tsp. white mustard seed
1 tsp. celery seed

Shred cabbage; add 2 cups water and salt. Let stand 2 hours and drain. Add celery and green pepper. Have the other ingredients cooked and cooled to pour over mixture. Boil 8 to 10 minutes. Cool, cover and let stand at least 24 hours before using. Will keep good if stored in refrigerator.