1 c. vinegar
1 c. sugar
1 envelope Knox gelatin
1/4 c. water
1/2 c. salad oil
1 tsp. celery seed
1 tsp. mustard seed
Salt and pepper
8 c. shredded cabbage
1/4 c. chopped green pepper, celery and onion

Mix sugar and vinegar; bring to a boil and cool slightly. Dissolve gelatin in water and add to vinegar. Add salad oil, celery seed, mustard seed, salt and pepper to taste. Pour over vegetables, stir. Will keep covered in refrigerator for 2 weeks.