German Cole Slaw

My sister in law and I take cole slaw pretty seriously. We're aficionados--we like it all-american, jazzed up or made with stuff other than cabbage--like broccoli. We like it on sandwiches or as a side to a hamburg. My brother is passionate about bratwurst, and most especially during football season. We often serve potato salad or macaroni salad at a tailgate, but last week, we decided that there has to be a slaw that's perfect with brats. We tried Napa Cabbage slaw (she in Ohio) and the broccoli slaw (me in Maine). We adjusted a recipe that we found in an old church cookbook. None were right. Last night, we made a recipe that Betsy's mom suggested and we think it's just right to go with a mess of brats at tailgate.

German Cole Slaw

Ingredients
1 head of cabbage, shredded or chopped briefly in food processor
2 medium onions, cut in rings
1 green pepper; chopped
1 jar pimento peppers; chopped and drained
1 cup sugar
1 cup white vinegar
¾ cup canola oil
1 tablespoon salt
1 teaspoons celery seeds (up to 2)

Directions
Combine cabbage, green pepper, onion and pimento in large bowl. Mix sugar and celery seed into this mixture.
Combine vinegar, oil and salt in pan and bring to a boil. Pour immediately over cabbage. Refrigerate, stirring several times.

Make at least 8 hours before serving.