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. chopped celery
1 sm. green pepper, chopped
1 sm. red pepper, chopped
2 carrots, shredded

Shred cabbage and toss with salt. Cover and refrigerate at least 2 hours. In saucepan, heat sugar, vinegar, mustard and celery seeds. Cook until sugar dissolves, about 10 minutes. Cool completely. Add to cabbage along with remaining vegetables; toss.

Cover and refrigerate at least 1 week before serving. Keeps 4-6 weeks in refrigerator. Yield: 12-16 servings.