Lg. head cabbage (8-10 c., grated)
2 onions, chopped
2 green peppers, chopped

Boil: 1 c. water 2 c. sugar 1 tbsp. salt 1 tbsp. celery seed 1 tbsp. mustard seed 1/3 tbsp. turmeric

Bring to a boil the vinegar, water, sugar, salt, celery seed, mustard seed and turmeric. Pour hot mixture over slaw. Cool, then refrigerate. This will keep crisp for 4-6 weeks.