1 lg. or 2 sm. heads cabbage (red or green)
2 lg. carrots
1 med. onion
1 green bell pepper
1/2 to 1 c. sugar
1 c. salad oil
1 c. vinegar
2 tbsp. celery seed
2 tbsp. salt
2 tbsp. sugar

Shred cabbage and carrots; finely chop onion and bell pepper. Put vegetables in large mixing bowl; pour first sugar over cabbage mixture and mix well. Let set for 30 minutes.

Mix oil, vinegar, celery seed, salt, and 2 tablespoons sugar in small saucepan; bring to a boil and boil for 3 minutes. Pour over cabbage mixture; stir well and let cool. When cool, transfer to bowl with air-tight lid (Tupperware, etc.). Refrigerate 2 days before serving. Will keep for two weeks.