DRESSING:

2 c. sugar
1/2 c. cider vinegar
2 tsp. mustard seed
2 tsp. salt
1 tsp. celery seed
1/2 tsp. dry powdered mustard
1/2 tsp. dried salad herbs or 1 tbsp. of fresh minced tarragon (optional)
1/4 tsp. pepper
1 (3 lb.) head of cabbage (green)
5 stalks of celery
1 med. onion
1 med. green Bell pepper or 1/2 red pepper
3/4 c. fresh parsley

An hour before you are going to prepare the slaw, combine the dressing ingredients in a very large bowl, set aside. Stir once in a while to help dissolve the sugar. Shred the cabbage in a food processor, and add to the dressing. In the processor, chop the celery, onion and Bell pepper and parsley. Add to the cabbage and mix well. You may have to use your hands. Be quick about it. Cover tightly and chill overnight. Serve chilled.