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. sweet red pepper, chopped
2 carrots, shredded

Shred cabbage and toss with salt. Cover and refrigerate at least 2 hours. In a saucepan heat sugar, vinegar, mustard and celery seed. Cook until sugar dissolves, about 10 minutes. Cool completely. Add to cabbage along with remaining vegetables, toss. Cover and refrigerate at least on week before serving. Keeps for 4-6 weeks in the refrigerator.