3 lb. head cabbage
1 green pepper (bell)
2 med. onions
2 c. sugar
1 c. salad oil
1 c. vinegar
2 tbsp. celery seed
2 tbsp. salt

Shred cabbage, onions and bell pepper. Blend these with 2 cups sugar and with remaining ingredients and bring to a boil, stirring over high heat. Then pour immediately over cabbage mixture. Let cool.

Cover and store in ice box or freeze in small cartons for later use. Slice 2 jalapeno peppers very thin or chop fine and add to slaw also.