2 med. heads cabbage
2 tsp. salt
1 bunch diced celery
3 green peppers, diced
4 c. sugar
2 c. white vinegar
1 c. water
1 tsp. celery seed
1 tsp. ground mustard

Shred cabbage and cover with water in which 2 teaspoons salt are dissolved. Let stand for 2 hours. Drain. Add celery and peppers and mix. Heat vinegar, sugar and water to boiling. Add celery seed and mustard. Let cool, then pour over cabbage mixture. Put in containers and refrigerate. Can also be frozen.