8 c. cabbage, shredded
1 lg. onion, thinly sliced
1 1/2 c. sugar
1 c. vinegar
3/4 c. salad oil
1 tsp. dry mustard
1 tsp. celery seed
1 green pepper, chopped
4 carrots, shredded
1 tsp. salt

Combine cabbage, onion, green pepper and carrots. Mix remaining ingredients together; bring to a boil. Simmer until well blended. Pour boiling liquid over cabbage mixture. Cover and let set for about 3 hours. Stir well. Let set for 2 to 3 hours. Refrigerate. Will keep for 5 to 6 weeks if refrigerated.