8 c. shredded cabbage
1 med. onion, chopped
3 green peppers, chopped
1 c. sugar
1 c. cider vinegar
2/3 c. salad oil
1 tsp. salt
1 tsp. dry mustard
1 tsp. celery seed

Alternate layers of cabbage, onion and green pepper in bowl.

Combine sugar, vinegar, salt, celery seeds and mustard in saucepan. Bring to boil. Remove from heat; add salad oil.

Pour over vegetables. Cover and refrigerate at least 3-4 hours, up to 24 hours, tossing frequently.