1 med. head cabbage, grated
1 carrot, grated
1 green pepper, chopped
1 1/4 tsp. salt

BRINE:

2 c. sugar
1 c. vinegar
1/2 c. water
1 tsp. celery seed

Grate cabbage and salt. Let stand 1 hour, squeeze out juice 1 handful at a time. Add carrot and pepper.

Boil brine 1 minute. Cool to lukewarm and pour over cabbage. Can be kept in refrigerator 1 month.