1 lg. head cabbage, shredded (2 1/2 qt.)
2 c. green pepper rings
2 c. Spanish onion rings
3/4 c. sugar
1 tbsp. sugar
1 tsp. ground mustard
1 tsp. celery seed
1 tbsp. salt
1 c. white vinegar
3/4 c. salad oil

In large 3 quart bowl layer cabbage, green pepper and onions. Sprinkle 3/4 cup sugar over all. In saucepan combine 1 tablespoon sugar and remaining ingredients; mix well. Heat to boiling, stirring. Pour over slaw. Cover with plastic film or foil and refrigerate at least 4 hours. Just before serving, toss salad thoroughly. Makes 2 1/2 quarts. 8 servings.