Pepper Cabbage Slaw
3/4 cup sugar
1/2 cup white vinegar
1 1/2 teaspoons salt
1 teaspoon celery seed
3/4 teaspoon pepper
1 2 1/2 pound cababbge, cored, quartered and thinly sliced
4 large carrots, peeled and grated
2 large celery stalks, chopped
1 red bell pepper, seeded and thinly sliced
1 yellow bell pepper, seeded and thinly sliced
In large glass bowl stir together first five ingredients until
sugar is dissolved. Add remaining ingredients and toss to blend.
Cover and refrigerate for at least four hours, tossing occasionally.
Can be kept, refrigerated, for up to one week.