1 lg. cabbage trimmed, quartered and cored
1 med. size sweet green pepper or 1/2 sweet red pepper for color, 1/2 green
1 med. size onion, Bermuda or Spanish, peeled and chopped fine

DRESSING
1 c. sugar
1 tsp. salt
1 tsp. dry mustard
1 tsp. celery seed
1 c. cider vinegar
2/3 c. vegetable oil

Mix in a saucepan. Add oil and vinegar. Let come to a boil over moderate heat, stirring until sugar melts. Before making sauce, shred cabbage fine. Add chopped pepper and onion in a large bowl. Cool sauce to room temperature. Pour over cabbage and peppers and onions. Mix well. Cover and store in refrigerator, also can be frozen. This is very good.