1 cabbage, about 3 lbs, shredded (10 c.)
1 lg. green pepper, diced
1 red onion, diced
3/4 to 1 c. sugar

DRESSING:

1 tsp. dry mustard
2 tsp. sugar
1 tsp. celery seed
1 tbsp. salt
1 c. white vinegar
3/4 c. salad oil

In large bowl, place layer of cabbage, green pepper, and onion. Keep repeating until all vegetables are used. Pour sugar over layers. Combine dressing ingredients in saucepan. Cook until full boil and pour immediately over slaw. Refrigerate at least 4 hours. Toss before serving.