2kg white cabbage
1 green bell pepper
1 red bell pepper
90 ml olive oil
salt and pepper to taste
1 teaspoon teaspoon Dill weed or celery seed
30 ml cider vinegar
3 tbsp sugar
1 medium onion

Cut the cabbage into very small slices, wash and put into a big bowl. Wash the bell peppers and cut into very small cubes. Add to the cabbage. Do the same with the onion.
Mix the olive oil, vinegar, sugar, salt and pepper in an extra container until well blended, then pour over the cabbage. Mix well and refrigerate overnight.
Do not leave out the sugar as it helps to make the cabbage tastier.
You could serve the salad immediately but for best results, leave it in the refrigerator over night.