1 teaspoon ground cumin

1 teaspoon black pepper

2 large heads green cabbage

2 small onions, finely chopped

2 green bell peppers, stemmed, seeded and chopped into medium-size pieces

1/2 cup diced pimientos

1. Bring the vinegar, sugar, salt, celery seed, mustard seed, cumin and pepper to a boil in a medium saucepan over medium-high heat. Boil until the sugar dissolves, about 1 minute, and then set aside to cool completely, at least 20 minutes.

2. Core the cabbage, stack the leaves and cut them into ¼-inch strips, then roughly chop the strips into ¾-inch squares.

3. Toss the cabbage, onion, bell pepper and pimientos in a large plastic container with a snug-fitting lid. Add the dressing and stir to combine. Cover the surface with plastic wrap, pressing down on it so it touches the surface, then place a heavy plate on top of the plastic to keep the cabbage mixture submerged in the dressing. Seal the container. Transport in a cooler. This slaw may be eaten after the flavors meld for 24 hours and, if refrigerated, will remain excellent for 8 more days.

Per serving: 91 calories, 1 gram protein, 23 grams carbohydrates, 21 grams sugar, trace fat, no cholesterol, 446 milligrams sodium, 2 grams dietary fiber.