1 head cabbage, shredded
1 lg. green pepper
2 onions, chopped

Bring to boil:

1 c. sugar
1 c. vinegar
3/4 c. oil
1 tsp. celery seed
1 tsp. salt
1 tsp. dry mustard

Pour over cabbage, onions and pepper. Put in covered container. Refrigerate 24 hours before using. Will last 3 to 6 weeks.