8 c  Shredded cabbage 1 1/2 to
2 lbs
2 tb Chopped pimientos
1/2 c  Chopped green pepper
3/4 c  Chopped onion
1 c  Sugar
1 c  Vinegar
1/2 c  Water
1 tb Mustard seed

In a large bowl, combine the cabbage, pimientos, green pepper and onion.
Toss lightly; set aside. Combine remaining ingredients in a medium
saucepan; bring to a boil. Reduce heat; simmer, uncovered for 20-25 minutes
or until slightly thickened. Pour over cabbage mixture. cover and
regrigerate 4 hours or overnight. Slaw will keep in the refrigerator for
several days.