1 lg. head cabbage, shredded
1 lg. green pepper
1 lg. onion

1 c. vinegar
3/4 c. Crisco oil
1 tsp. salt
1 tsp. dry mustard
1 tsp. celery seed
1 c. sugar

Shred cabbage, pepper and onion. Put vegetables in large bowl and sprinkle with 1 cup sugar.

Mix together vinegar, oil, salt, dry mustard and celery seed. Bring to a boil; pour over cabbage mixture and let stand overnight in a covered dish. Will last 2 weeks.