1 head cabbage
1 green pepper, sliced (optional)
1 white onion, sliced

Cut cabbage finely into strips in large bowl with onion and pepper on top. Sprinkle over top:

3/4 c. sugar
1 tbsp. salt

In saucepan boil:

1 c. vinegar
1/2-3/4 c. oil
1 tsp. dry mustard
1 tsp. celery seed

Pour over cabbage. Cover and cool then refrigerate at least 6 hours, stirring periodically. Can be kept 2 weeks.