6 qts. shredded cabbage
1 lg. red pepper
1 lg. green pepper
1 tbsp. salt
3/4 c. water
3/4 c. vinegar
1 c. sugar
Dash black pepper
4 tbsp. butter

Combine in the order given and cook uncovered about 3/4 hour. Makes 5 quarts. This may be canned, put into hot jars; seal and process in boiling water bath for 10 minutes. This also keeps good in refrigerator for a week or more. If you are going to can it don't put in butter until you use it.