1 med. head or cabbage
1 c. sugar (add more if vinegar very tart)
1 c. vinegar (mix part wine, part white)
2 tsp. sugar
1 tsp. dry mustard
3/4 c. oil
1 tsp. salt
1 tsp. garlic salt
1 tsp. onion salt
1 tsp. celery seed
1 chopped red onion
1/2 tsp. cracked black pepper
1 bunch chopped green scallions

Shred cabbage, alternate layers of slaw and onion. Top with 1 cup sugar. Boil remaining ingredients, about 1 to 2 minutes. While hot, pour over slaw. Cover and let stand 4 to 6 hours. Mix and serve. Keeps 2 weeks in refrigerator.