|12 cups||Shredded cabbage (1 medium head)|
|1||Green pepper, chopped|
|1 teaspoon||Dry mustard|
|1 teaspoon||Celery seed|
|1 medium||Red onion, chopped|
|¾ cup||Vegetable oil|
In a large bowl, combine first four ingredients. Sprinkle with sugar; set aside. In a saucepan, combine dressing ingredients; bring to a boil. Remove from the heat and pour over vegetables, stirring to cover evenly. Cover and refrigerate overnight. Stir well before serving.
Yield: 1216 servings. From the files of Al Rice, North Pole Alaska.
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