Source: Chef James at Key West Bar & Grill Yield: 2 quarts Servings: 16
1/2 whole Cabbage Head -- chopped 1/2 medium Green Bell Pepper -- chopped 1/2 medium Red Bell Pepper -- chopped 1/2 medium Onion -- chopped fine 3/4 cup Granulated Sugar 3/4 cup Cider Vinegar 1 teaspoon Salt 1/2 tablespoon Mustard seed 1/2 tablespoon Celery seed