3 lb. cabbage, coarsely shredded
1/2 c. finely shredded carrot
1/2 c. chopped green pepper
1/3 c. (real bacon) bacon bits
1 c. sugar
1 c. vinegar
1 tbsp. salt
1 tsp. celery seed

In large bowl, combine cabbage, carrot and green pepper. In a saucepan, combine sugar, vinegar, salt, celery and bacon bits; bring to a boil. Pour over cabbage mixture and toss. Cover and refrigerate for 4 hours or overnight.

Makes approximately 12 to 16 servings.