Categories: Salads 
      Yield: 1 servings 
  
      8 c  Shredded cabbage 1 1/2 to 
           2 lbs 
      2 T  Chopped pimientos 
    1/2 c  Chopped green pepper 
    3/4 c  Chopped onion 
      1 c  Sugar 
      1 c  Vinegar 
    1/2 c  Water 
      1 T  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.