Pennsylvania Dutch Pepper Cabbage
1/2 head cabbage or 1 small head of cabbage
1 yellow pepper
1 red pepper
1 stalk celery
3 tablespoons salt
1/2 teaspoon mustard seed
1/2 teaspoon celery seed
1 tablespoon sugar
Chop vegetables medium coarse, not fine.
Sprinkle with salt and drain in colander overnight.
Stir in mustard seed and celery seed, sugar, and enough vinegar to cover. ( in a large bowl )
Let stand at least 3 hours before serving.
Pairs Well With
(I assume the red and yellow peppers are bell peppers. Also, I personally would put the colander full of vegetables into a large bowl, and into a refrigerator to drain. If not, then I would cover the whole thing with plasic wrap to keep any kind of insects out of it.)