1 med. head cabbage (2 1/2 to 3 lbs.) shredded and chopped
1 lg. onion, minced
1 lg. green pepper, minced
4 stalks celery, sliced thin and chopped
1 sm. sweet red pepper, minced
1/2 c. vegetable oil
1 bay leaf
2 tbsp. flour
1/2 c. sugar
1 c. water
1 1/4 c. white vinegar
1 tsp. Worcestershire sauce
1/2 tsp. white pepper
1/2 tsp. dry mustard
1/2 tsp. garlic powder
1/4 tsp. cayenne pepper

Place first 5 ingredients in large salad bowl, mix well. In saucepan, heat oil and bay leaf and stir in flour, but don't let it brown. Add the sugar and water, stir until thickened. Pour in the vinegar and rest of ingredients, stirring until you have a smooth, thick sauce. Cool to lukewarm and pour over slaw. Toss and mix well. Chill and serve cold. Serves 6 to 8.