1 medium head cabbage ( 2 1/2 lbs.), shredded
1 medium red onion, thinly sliced
1/2 c. chopped green pepper
1/2 c. chopped sweet red pepper
1/2 c. sliced stuffed olives
1/2 c. white wine vinegar
1/2 c. vegetable oil
1/2 c. sugar
2 tsp. Dijon mustard
1 tsp each: salt, celery seed and mustard seed
Recipe
In a 4-quart bowl, combine the cabbage, onion, peppers and olives. In a saucepan, combine remaining ingredients; bring to a boil. Cook and stir for 1 minute. Pour over vegetables and stir gently. Cover and refrigerate overnight. Mix well before serving.