1 1/2 c. vinegar
3/4 c. sugar
1 tbsp. ground mustard
2 tsp. salt
1 c. salad oil
2 lg. heads cabbage
2 med. onions

Cut cabbage and onions as desired. Bring sugar, vinegar, salt and mustard to a boil. Remove from heat and add oil. Mix and pour over cabbage and onions in 1 gallon glass jar. Refrigerate for 24 hours. Stir and serve as needed.