1 very sm. head cabbage
2 cans whole kernel corn
1 green pepper
1 red pepper
1 med. onion
1 tbsp. dry mustard
1 c. sugar
1 tbsp. salt
1 pt. vinegar

Shred cabbage fine and sprinkle lightly with salt; let stand overnight. Combine vinegar, mustard, sugar, salt and boil for 5 minutes. Dice onion and peppers in small pieces. Add cabbage, onions and peppers to vinegar mixture and boil for 20 minutes. Add 1 can corn (drained) and 1 can (undrained), bring to a boil. Cool in refrigerator overnight. Should be served cold.