Coleslaw - cooking recipe

Ingredients

3 lb. cabbage, shredded
1 green pepper, chopped
2 medium onions, chopped
1 1/2 c. sugar
1 c. vinegar
3/4 c. oil
1 tsp. celery seed
1 Tbsp. salt

Preparation

Mix together cabbage, pepper, onion and sugar; set aside.
In small pan, mix together the vinegar, oil, celery seed and salt. Bring to a rolling boil; cool slightly.
Pour over cabbage mixture; stir well.
Makes enough to fill 2 quart jars.
Store in refrigerator.
Will keep 3 to 4 weeks.