1 med. head cabbage
2 cup celery, chopped
1 tbsp. salt
1 sm. green pepper, chopped
1 1/2 cup sugar
1 cup vinegar
1 sm. sweet red pepper, chopped
1 tsp. mustard seed
1 tsp. celery seed
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 to 6 weeks in the refrigerator. Yield: 12 to 16 servings. ~ Jennifer |
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