3 lbs. chopped cabbage
2 med. onions (or to taste)
2 green peppers
1 (7 oz.) jar pimiento pepper, chopped
1 tbsp. salt
2 tbsp. mustard seed
2 c. sugar
2 c. water
2 c. vinegar

Chop cabbage. Add chopped onion, green pepper, pimiento, salt and mustard seed. Mix sugar, water and vinegar. Bring to a boil. Cool and pour over cabbage mixture. Refrigerate for at least 12 hours before eating. Keeps for several weeks in refrigerator.