1 (3 lb.) cabbage
1 med. green pepper
1 med. sweet onion, Spanish or Bermuda

DRESSING:

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

Trim, quarter and core cabbage. Slice or grate fine. Chop onion and green pepper. Mix with cabbage. Mix dressing and bring to a boil. Stir until sugar is melted. Pour over cabbage. Toss to mix and refrigerate until cool.

Keeps in refrigerator a long time. Serves 6 to 8.