Dutch Slaw

Directions

1. 1
   Combine cabbage, pepper and onion.
2. 2
   Pour sugar over and set aside.
3. 3
   Combine salt, dry mustard, celery seed and vinegar in a saucepan and bring to a boil.
4. 4
   Pour over cabbage and stir.
5. 5
   Let refrigerate overnight.
6. 6
   Serves 12 and will keep a week.
7. 7
   Recipe can be cut down 1/2 or 1/4.