1 med. head cabbage, chopped
2 green peppers, chopped
1 onion, chopped
1 (4 oz.) jar pimentos, chopped
Stuffed green olives
Black olives
1 c. sugar
1 c. vinegar
1 c. oil - safflower or Mazola
1 tbsp. mustard
Celery seed, to taste

Mix cabbage, peppers, onion and pimentos in large bowl. Add olives. Sprinkle with sugar and cover. Boil the vinegar, oil, mustard and celery seed. Pour over the cabbage mixture and cover. Refrigerate for 24 hours before serving.