1 med. head cabbage
1 tbsp. salt
1 1/2 c. sugar
1 c. vinegar
1 tsp. mustard seed
1 tsp. celery seed
2 c. celery, chopped
1 sm. green pepper, chopped
1 sm. red pepper, chopped
2 carrots, shredded

Shred cabbage and toss with salt. Cover and refrigerate 2 hours. In a saucepan, heat sugar, vinegar and mustard and celery seeds. Cook until sugar dissolves, about 10 minutes. Cool completely. Add to the cabbage along with remaining vegetables. Toss, cover and refrigerate at least 1 week before serving. Keeps for 4 to 6 weeks in refrigerator. Makes 12 to 16 servings. Hint: A pint makes a nice gift.