2 med. to large heads of cabbage, ground or chopped fine
2 tsp. salt

Cover cabbage with water to which salt has added. Let stand two hours and drain. 3 green peppers, cut fine

Add this to drained cabbage. 2 c. white vinegar 1 c. water 1 tsp. celery salt 1 tsp. dry ground mustard

Heat vinegar, sugar and water to boiling. Add celery, salt and mustard. Let cool and add to cabbage mixture. Refrigerate. This evidently keeps 3 months. But it never lasts that long because it is so good.