1 med. head cabbage
1 lg. bell pepper, chopped
3 sm. onions, chopped
2 cans sliced water chestnuts

Grate cabbage and place in ice water 30 minutes or more. In saucepan, add 1 cup sugar, 1 1/2 cups vinegar, 3/4 cup Wesson oil, 1 tablespoon prepared mustard and bring to a boil.

Place vegetables in layers in casserole. Pour liquid over and leave out of refrigerator 2 hours, then refrigerate. Keeps 2 weeks in refrigerator.