24 Hour Cabbage Salad - cooking recipe

Ingredients

1 gal. jar cabbage, shredded
1/2 c. green pepper, diced (frozen may be used)
1/2 c. chopped onion
1 c. carrots, shredded
2 c. white vinegar
3 c. white sugar
1 tsp. celery seed
1 c. vegetable oil
1 Tbsp. salt
1 tsp. mustard seed

Preparation

Bring to a boil vinegar, sugar, celery seed, vegetable oil, salt and mustard seed and pour over cabbage.
Let stand 24 hours before using.
Will keep for 3 weeks.