North Park Coleslaw

This is a coleslaw from an ol'friend I worked for when I was a cowboy.  It was always served at the county fair.   It is best if it can sit for a week in the refrigerator. 

• 1 head of Cabbage shredded
• 1 medium sweet onion either finely diced or thinly sliced
• 1 cup boiling water with 1 tbsp salt dissolved in it
• 1 tsp celery seed
• 1 tsp mustard seed
• 1/2 finely diced green pepper, use a whole jalapeño instead for spicy
• 1 medium carrot peeled and shredded
• 1 cup sugar
• 1/4 water
• 3/4 cup white vinegar, can use half apple cider if preferred

1. In a large bowl, mix cabbage and onion together.  Pour boiling water +salt solution over it.  Let sit for 1 hour.  Add more water if cabbage is not completely covered. 
2. Mix celery seed, mustard seed, green pepper and carrot tougher in small bowl. Set aside.
3. Mix sugar, water and vinegar in sauce pan.  Heat on low until sugar is dissolved. 
4. After cabbage is done sitting, drain it.  Add in the celery, mustard.. mixture from step 2.  Mix well.
5. Pour the sugar - vinegar mixture over the cabbage mixture.  Mix well. 
6. Pack tightly the coleslaw in glass containers or jars with tight lids.  Store in refrigerator at least 5 days.  It is better if allowed to rest longer.  It will store for several weeks. 

Great by itself or as sauerkraut substitute on brats and hot dogs.