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

Shred cabbage and toss with salt. Cover and refrigerate 2 hours. In medium saucepan, heat sugar, vinegar, mustard seed and celery seed. Cook and stir until sugar dissolves, about 10 minutes. Cool completely. Drain cabbage. Add remaining vegetables and dressing, toss. Cover and refrigerate several days before serving. Yield: 12 to 16 servings.