1 lg. head cabbage, shredded
2 lg. Bermuda onions, sliced
7/8 c. sugar
1 c. vinegar
3/4 c. salad oil
1 tbsp. salt
2 tsp. sugar
1 tsp. dry mustard
1 tsp. celery seed

Place shredded cabbage and sliced onions in layers (each sprinkled with sugar) in a plastic container with a top.

Mix remaining ingredients in a saucepan and bring to a rolling boil. Cook 3 minutes and pour mixture over cabbage. Cover it tightly and refrigerate it immediately. After 4 hours take out and stir well. Cover again and return to refrigerator. Will keep in refrigerator for several weeks and is delicious.