3 lbs. cabbage
1 green pepper
1 red pepper
2 c. sugar
1 c. Wesson oil
1 c. vinegar
1 tsp. mustard seed
Salt to taste

Chop or shred cabbage. Chop red pepper. Chop green pepper. Mix with 2 cups sugar and salt. Let stand. Bring to boil Wesson oil, vinegar and mustard seed. Pour over cabbage mixture while hot; stir. Refrigerate; let stand for 6 hours before serving. Will stay crisp for a month or longer.