12 c. shredded cabbage
1 med. onion, cut fine
1 carrot, cut fine
1 cucumber or green pepper
1 1/2 c. granulated sugar
1 tsp. salt
3/4 c. oil
3/4 c. vinegar

Mix the last four ingredients and heat to the boiling point. Cool to lukewarm and then pour over cabbage mixture. Set aside 1 1/2 hours and then refrigerate in closed 4 lb. container.