German Cole Slaw

1-1/2 Lb. Green cabbage, finely shredded (5 cups)
1 Medium Onion, chopped fine
1 Medium Green pepper, chopped fine
1/2 Cup Sugar
1/2 Cup Cider or white distilled vinegar
1/2 Cup Salad oil
1 Tsp. Salt
1/2 Tsp. Ground black pepper
1/2 Tsp. Celery seed

In a large bowl, place cabbage, onion and green pepper. In a small saucepan, combine sugar, vinegar and oil; bring to boil. Immediately pour over vegetables. Add salt, black pepper and celery seed; mix well. Cover and refrigerate for 12 hours or longer.

Yield: 4 cups