German Slaw - cooking recipe

Ingredients

1 large head cabbage
1 c. chopped bell pepper
1 c. chopped onion
1 c. oil
2/3 c. vinegar
1 tsp. celery seed
1 Tbsp. salt
1/2 c. sugar

Preparation

Chop cabbage coarsely.
Do not shred cabbage.
Mix the first 3 ingredients.
Heat remaining 6 ingredients, just until sugar dissolves.
Pour over cabbage mixture.
Refrigerate at least 24 hours before serving.
Yields about 1/2 gallon of slaw.
This may be kept in the refrigerator for several weeks.