1 head cabbage (2 1/2 - 3 lbs.)
2-3 c. thinly sliced celery
1 lg. green pepper, diced
1 1/2 c. sugar
1/2 c. water
1/2 c. vinegar
1/2 tsp. celery seed
1/2 tsp. mustard seed
1 tbsp. salt

Make a syrup of sugar, water, and vinegar. Boil about 2 minutes and cool. Shred the cabbage finely and sprinkle with 1 tablespoon salt. Let stand 1 hour and squeeze out all the moisture. Toss with the celery, peppers, celery and mustard seed. Pour over this the chilled syrup and mix thoroughly. Refrigerate in covered container. Make several hours before serving. Keeps for several days.