1 med. head cabbage
1 tbsp. salt
1/3 stalk celery
1 green or red sweet pepper
1/3 c. onion

DRESSING:

1 1/3 c. sugar
1/3 c. water
2/3 c. white vinegar
1/3 tsp. celery seed
1/3 tsp. mustard seed

Shred cabbage, sprinkle with salt. Let stand 2 hours. Squeeze out brine. Chop celery, pepper and onion, add to cabbage.

Boil all dressing ingredients 15 minutes on a slow burner. Cool and mix with cabbage.

Will keep 2 weeks or more in refrigerator.