1 lg. head of cabbage, shredded
1 onion, chopped
1 c. sugar
2/3 c. Wesson oil
1 c. vinegar
1 tsp. salt
1 tsp. dry mustard
1 tsp. celery seed
1 green pepper, chopped

Place shredded cabbage in large bowl. Add chopped onion. Pour sugar over mixture. Let mixture stand several hours or overnight.

In a large saucepan, combine oil, vinegar, salt, mustard, and celery seed. Bring mixture to a boil. Let cool. Pour over cabbage mixture. Add chopped green pepper. Chill overnight in covered dish. Keeps for several weeks.