24 Hour Slaw - cooking recipe

Ingredients

1 c. cooking oil
1 c. white vinegar
1 medium onion
14 c. shredded cabbage
1 medium green pepper
1 Tbsp. salt
1 1/2 c. white sugar

Preparation

Shred cabbage; place 1/2 of cabbage in large crock.
Dice onion and green pepper over cabbage and cover with remaining cabbage.
Mix sugar, oil, vinegar and salt in saucepan.
Bring to boil; remove from fire and pour over cabbage.
Do not stir.
Let cabbage stand for 1 1/2 hours.
Then stir.
Place mixture in a covered dish and place in refrigerator for 24 hours before serving.
This will keep for 2 weeks.