1 med. head cabbage
1 tbsp. salt
1 1/2 c. sugar
1 c. vinegar
1 tsp. mustard seed
1 tsp. celery seed
2 c. chopped celery
1 sm. green pepper, chopped
1 sm. sweet red pepper, chopped
2 carrots, shredded

Shred cabbage and toss with salt. Cover and refrigerate at least 2 hours. In a saucepan, heat sugar, vinegar, mustard and celery seeds. Cook until the sugar dissolves, about 10 minutes. Cool completely. Add to the cabbage along with remaining vegetables; toss. Cover and refrigerate at least 1 week before serving. Keeps for 4-6 weeks in the refrigerator. Yields: 12-16 servings.

This tasty recipe was given to me by a friend whose ancestors were from Norway. I especially enjoy bringing this salad dish to family get-togethers since I can make it days ahead. A pint of it also makes a nice guest.