Sweet and tangy. I found this on a magazine clipping in my grandma's recipe box. I know she used to freeze it, although I haven't tried that yet.
SERVES 12 -16
- 1 medium head of cabbage
- 1 tablespoon salt
- 1 1/2 cups sugar
- 1 cup white vinegar
- 1 teaspoon mustard seeds
- 1 teaspoon celery seed
- 2 cups celery, chopped
- 1 small green pepper, chopped
- 1 small sweet red pepper, chopped
- 2 carrots, shredded
Shred cabbage and toss with salt.
Cover and refrigerate at least 2 hours.
Meanwhile, in a saucepan heat the sugar, vinegar, and seeds, simmering 10 minutes.
Add to the cabbage along with the remaining vegetables.
Cover and refrigerate at least 24 hours before serving (longer is better).
Keeps 4-6 weeks in the refrigerator.