1 med. or lg. cabbage
1 lg. red, yellow, and green peppers
1 pt. size jar tarragon vinegar
3 tbsp. cooking oil
1/4 c. sugar
2 to 3 tbsp. celery seed
1 lg. onion (red or white)

Shred cabbage. Slice onions and peppers. Place all ingredients in layers in a large bowl (alternate ingredients, cabbage, pepper, and onion). Bring vinegar, oil, and sugar to a boil, then pour liquid over all ingredients. Let stand overnight. May be kept in refrigerator up to 4 weeks.