3 lb. white cabbage
1 lg. green pepper
3 med. white onions
1/2 c. sugar
2 tsp. salt
1 c. salad oil
1 tsp. celery seed
1 c. cider vinegar

Cut fine in food processor or by hand: cabbage, pepper, and onions. Set aside.

In sauce pan add sugar, salt, salad oil, celery seed, and vinegar. Bring to a rolling boil and simmer 4 minutes. Pour hot over cabbage and mix well. Place in a tight container. Let cool and refrigerate. The longer it sits, the better. Lasts 2 to 3 weeks.