3 lbs. finely shredded cabbage
1/2 c. each red & green pepper, finely chopped
1 c. finely chopped onion
2 c. sugar

DRESSING:

1 c. vinegar
2 tsp. celery seed
1/2 tsp. salt
1/2 c. oil
2 tsp. sugar

Combine salad ingredients. Let stand until sugar dissolves. Combine dressing ingredients and bring to a boil. Cool. Pour cooled dressing over cabbage. Mix and refrigerate. Yield: 2 quarts. Keeps well.