1 lg. head cabbage, shredded
1 Bermuda onion, thinly sliced
1 green pepper, chopped fine
1 c. sugar
1 c. vinegar
3/4 c. salad oil
1 tbsp. celery seed
1 tbsp. sugar
1 tbsp. salt
1 tsp. dry mustard

In large bowl with snug fitting cover pack the cabbage, onion and green pepper in layers until bowl is filled. Pour 1 cup sugar evenly over top. DO NOT STIR.

In saucepan place remaining ingredients and bring to hard boil. Pour over vegetables, seal tight and refrigerate overnight. Next day toss to blend. Keep sealed and refrigerated. This will keep two weeks.