Large head of cabbage (about 3 lbs)
1 green bell pepper
2 medium onions
1/2 cup vinegar
1/2 cup sugar
1/2 cup vegetable oil (Mrs. Brady suggests Canola oil)
2 tsp salt
Shred cabbage and mix with chopped bell pepper and onions. In a saucepan, combine vinegar, sugar, oil and salt. Bring to a rolling boil and pour over vegetable. Mix thoroughly, place in a covered container and allow to chill at least overnight before serving. Mrs. Brady says it makes a lot and just keeps getting better as it stands.