Instructions: (*About 1 1/3 cups of minced pepper)

(*I use about 1/4 cup of Franks Red Hot; Tabasco is good too, but you should use a little less of it).

Core the cabbage. Cut into broad, round slices about 1/3-inch thick, then chop crosswise so that you end up with a pile of chopped cabbage, each piece roughly the size of a corn nibblet. Place chopped cabbage in large bowl and add the green pepper, onions, carrots, celery seed, salt and black pepper. Toss everything with the lemon juice and reserve. Add the mustard to another bowl and blend in the sugar and the vinegar. Add the mustard mixture to the cabbage mixture and blend well. Add hot sauce to taste. Adjust seasoning. I like to serve it immediately, but you can hold it in the refrigerator for as long as a week.

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