12 cups shredded cabbage (1 medium head)

1 green pepper, chopped

1 medium red onion, chopped

2 carrots, shredded

1 cup sugar

Dressing:

2 teaspoons sugar

1 teaspoon dry mustard

1 teaspoon celery seed

1 teaspoon salt

1 cup vinegar

3/4 cup vegetable oil 

In a large bowl, combine first four ingredients. Sprinkle with sugar; set aside. In a saucepan, combine dressing ingredients; bring to a boil. Remove from the heat and pour over vegetables, stirring to cover evenly. Cover and refrigerate overnight. Stir well before serving. Serves 12-16.