Ingredients
1 medium head cabbage1 tablespoon salt1-1/2 cups sugar1 cup vinegar1 teaspoon mustard seed1 teaspoon celery seed2 cups chopped celery1 small green pepper, chopped1 small sweet red pepper, chopped2 carrots, shredded
Preparation
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.
