1 lg. head cabbage, cut in pieces
1 onion (optional)
1 1/4 c. sugar
1 c. vinegar
3/4 c. salad oil
1 tsp. mustard (dry)
1 tsp. celery seed
1 tsp. salt

In blender, water chop cabbage and onion, drain. Put remaining ingredients in blender, cover and process until well mixed. Pour into saucepan and cook over medium heat for 5 minutes. Pour over cabbage and allow to set for 3 hours. Stir slaw and refrigerate. Will keep 5 to 6 weeks in refrigerator. 8 to 12 servings.