|Cabbage head||2 Pound, finely chopped|
|Green bell pepper||1 Medium, finely chopped|
|Red bell pepper||1 Medium, finely chopped|
|Onion||1 Medium, finely chopped|
|Vegetable oil||3⁄4 Cup (12 tbs)|
|Vinegar||1⁄2 Cup (8 tbs)|
|Sugar||3⁄4 Cup (12 tbs)|
|Celery seed||1 Teaspoon|
|Coarsely ground pepper||1⁄2 Teaspoon|
Combine the cabbage, bell peppers and onion in a large bowl and mix well.
Combine the vegetable oil, vinegar, sugar, celery seed, pepper and salt in a small saucepan over medium heat and bring to a boil.
Boil for 2 minutes.
Remove from heat and let cool.
Add to the cabbage mixture; mix well.
Chill, covered, for at least 2 hours.
Will keep up to 9 days.