1 lg. head cabbage
1 c. sugar
1 tsp. salt
1 tsp. dry mustard
1 tsp. celery seed
1 med. green pepper, diced
1 med. onion, chopped fine
1 c. cider vinegar
2/3 c. vegetable oil

In saucepan, mix sugar, salt, dry mustard, celery seed and vinegar. Let come to a boil and stir. Pour over shredded cabbage, pepper and onion mixture. Cool to room temperature and refrigerate until ready to use. The longer it stands the better it gets. Will keep for several weeks.