1 medium head cabbage
1 tsp. salt
1 green pepper, diced
1 carrot, shredded
1 c. white vinegar
2 c. sugar
1 tsp. celery seed
1 tsp. mustard seed

Shred the cabbage and add salt. Allow to stand for 1 hour. Squeeze out liquid. Add green pepper and carrots. Combine vinegar, sugar, celery seed and mustard seed and boil 1 minute. Allow syrup to cool. Pour over the shredded mixture. Will keep in refrigerator in covered bowl about 3 weeks or in freezer for several months.