1 lg. head cabbage
1 green pepper, chopped fine
1 tsp. mustard seed
1 c. sugar
1/2 c. cider vinegar
Salt

Cut cabbage with slaw cutter. Add salt to taste. Mix well. Allow to stand until liquid forms about 1-2 hours, then drain. Add mustard seed and pepper. Pack in jar, cover with boiling syrup made of the vinegar and sugar. Store in a cool place or refrigerator for 7 days before serving.