In a medium-size saucepot, bring the cider vinegar, sugar, celery seed, mustard seed, 1/2 tablespoon ground mustard, turmeric, and 1 tablespoon salt to a boil.
Add the cabbage, onion, and bell pepper to the boiling vinegar mixture and cook for about 10 minutes. Remove from heat. Pour the mixture into a large bowl, toss with the EVOO and let cool in the fridge. The Chow-Chow can be stored in the fridge for up to 2 weeks in a sealed container.