1/2 of 1 1/2 lbs. head green cabbage (thinly shredded - makes abut 3 c. not packed down)
2 tsp. salt
Sm. onion, cut in thin strips
1/8 tsp. mustard seed
1/8 tsp. celery seed
1/2 c. distilled white vinegar
1/4 c. water
1/2 med. green pepper, seeded and slivered
Sm. carrot, coarsely grated
1/4 c. sugar

Sprinkle cabbage with salt; let stand 1 hour. Press out all liquid that forms. Discard liquid; mix cabbage, mustard seed and celery seed. Bring vinegar, water and sugar to boil; pour over cabbage mixture. Cool. Add carrot and green pepper. Cover and chill - overnight won't hurt. Drain before serving.