German Slaw - cooking recipe

Ingredients

1 large cabbage, shredded
2 bell peppers (1 red and 1 green)
1 c. vinegar
1 Tbsp. salt
1 tsp. celery seed
2 large onions, shredded
1 c. sugar
1/4 c. sugar
1 tsp. dried mustard
3/4 c. vegetable oil

Preparation

Pour 1 cup sugar over shredded vegetables and peppers; mix and set aside.
Combine all other ingredients in a saucepan and bring to a boil.
Pour over vegetables.
Mix and refrigerate from 12 to 24 hours in a covered container.
Will keep for 2 weeks.