1 lg. head cabbage, slivered (2 1/2 qts.)
2 c. green pepper rings
2 c. Spanish onion rings
3/4 c. sugar, plus 1 tbsp.
1 tsp. dry mustard
1 tsp. celery seed
1 tbsp. salt
1 c. white vinegar
3/4 c. vegetable oil

In a large 3-quart bowl, layer cabbage, peppers and onions. Sprinkle with 3/4 cup sugar. Combine remaining tablespoon of sugar and other ingredients, mix well. Heat to boiling, stirring. Pour over slaw, cover and refrigerate at least 4 hours. Toss thoroughly before serving. Makes 2 1/2 quarts, 8 servings.