Overnight Cabbage Salad - cooking recipe

Ingredients

4 qt. (2 lb.) cabbage, shredded
1/3 c. (2 oz.) green pepper, chopped
3/4 c. (5 oz.) onions, chopped
1/4 c. (5 oz.) olives (stuffed), sliced
1 tsp. salt
1 tsp. black pepper
1/2 c. sugar
1/2 c. salad oil
1/2 c. vinegar

Preparation

Shred cabbage; chop onions and green pepper. Slice olives. Heat oil, vinegar, sugar, salt and pepper until sugar dissolves. Pour over cabbage, green pepper, onions and olives. Mix gently and store in refrigerator overnight. Keep, covered, in refrigerator. Serves 20. Must do ahead.