1 lg. head cabbage
1 lg. purple onion, sliced in rings
1 lg. bell pepper, sliced in rings (optional)
1 c. sugar (or 3/4 c. fructose)
3/4 c. vegetable oil
1 c. red wine vinegar
1 tsp. dry mustard
1 tsp. celery seed
1 tbsp. salt

Shred cabbage in long shreds with knife. Slice onion and pepper rings on top. Do not stir. Sprinkle sugar (or fructose) on top. Do not stir. Boil vinegar, oil, salt, mustard and celery seed to dissolve. Pour hot mixture over cabbage, touching sugar to dissolve. Do not stir. Let cool. Refrigerate overnight. Stir before serving. Keeps up to 2 weeks.