1 c. sugar
1 c. water
5 1/3 c. shredded cabbage
1/2 c. chopped green pepper
1 tsp. salt
1 c. vinegar
1/2 tsp. celery seed
1 med. onion, chopped fine
1 lg. carrot, shredded
1/2 c. chopped red pepper

In a 2 quart saucepan over high heat, bring the first 4 ingredients to a boil. Stirring occasionally, boil 1 minute. Cool to room temperature. Toss cabbage and other ingredients. Drain cabbage then stir vinegar mixture into cabbage. Will keep up to 6 months in freezer. Thaw about 3 hours. Makes 3 pints.