1 head cabbage, shred & chop
1 green pepper, chopped
1 lg. onion, chopped
1 heaping tsp. salt
1 1/2 c. boiling water

DRESSING:

3/4 c. cider vinegar
1/4 c. water
1 3/4 c. sugar
1 tsp. celery seed
1 tsp. mustard seed

Add boiling water to vegetables and salt; let stand 1 hour, covered. Squeeze and drain. Heat dressing ingredients until sugar melts; cool. Add to the cabbage mixture and refrigerate overnight. Keeps up to 6 months in refrigerator.