1 lg. cabbage (3 lb.) trimmed, quartered & cored
1 med. sweet green pepper, cored, seeded & minced (for color use 1/2 green & 1/2 red pepper)
1 med. size sweet onion, peeled & chopped fine

DRESSING:

1 c. sugar
1 tsp. salt
1 tsp. dry mustard
1 tsp. celery seed
1/3 c. cider vinegar
1/3 c. salad oil

With a sharp knife slice each cabbage quarter very fine. Combine with green pepper and onion in a large bowl and toss to mix.

Mix ingredients of dressing and let come to a boil over moderate heat, stirring until sugar is dissolved. Pour over cabbage and toss well to mix. Cool to room temperature, cover and refrigerate until ready to serve. This gets better the longer it sits in the refrigerator.