Pennsylvania Cole Slaw - cooking recipe

Ingredients

1 large head cabbage, shredded
3 or 4 carrots, shredded
1 c. vinegar
1 c. sugar
3/4 c. cooking oil
2 Tbsp. whole celery seed

Preparation

Adjust amount of sauce according to how much cabbage and carrots you use.
Heat vinegar; add sugar and oil, and stir until sugar is dissolved.
Remove from heat and add salt, pepper and celery seed.
Pour sauce over slaw and seal tightly.
Let sit in the refrigerator for several hours or overnight.