1 lg. cabbage (about 3 lb.)
1 lg. onion
2 bell peppers (1 green and 1 red, if possible)
7/8 c. white vinegar
7/8 c. vegetable oil
1 1/2 c. sugar
1 tsp. salt
Pepper to taste
Celery salt to taste
Celery seed to taste

Chop cabbage, onion and peppers coarsely. Combine vinegar, oil, sugar, salt, pepper, celery in medium pot. Bring to a boil and mix well. Place cabbage mix in storage container. Dribble vinegar mix over cabbage mix. DO NOT STIR for at least 1 hour, preferably overnight. Mix well. Refrigerate. This is a large quantity of slaw and will keep refrigerated for 6 weeks.