1 lg. head cabbage
1 lg. green pepper
1 lg. onion

Shred cabbage in large dish; shred onion and pepper on top. Sprinkle 1/2 cup sugar on mixture and do not stir.

Bring to boil, 3/4 cup salad oil, 1 cup vinegar, 1 teaspoon celery seed, 1 teaspoon dry mustard and 1 teaspoon salt. While still warm or hot, pour over cabbage. Do not stir and leave for at least 4 hours in refrigerator.