9-10 c. cabbage
1 onion, chopped
1 green pepper, chopped
1 env. Knox gelatin
1 c. white vinegar
1 1/2 c. sugar
1/4 c. water
1 tsp. salt
1 tsp. celery salt
1/2 tsp. pepper
1 c. salad oil

Dissolve gelatin in 1/4 cup cold water. Set aside. Combine vinegar, sugar, 1/4 cup water and bring to boil. Turn off heat and add softened gelatin, salt, celery salt and pepper. Cool, then add 1 cup oil. Blend in blender until milky looking. Pour dressing over vegetables. Cover and refrigerate.