Norwegian Cole Slaw - cooking recipe

Ingredients

1 medium head cabbage
1 Tbsp. salt
1 1/2 c. sugar
1 c. vinegar
1 tsp. mustard seed
1 tsp. celery seed
2 c. chopped celery
1 small green pepper, chopped
1 small sweet red pepper, chopped
2 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 seed.
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.
Yields 12 to 16 servings.