1 med. head cabbage
Thinly sliced onion rings
1/4 c. sugar
1 c. vinegar
3/4 c. salad oil
2 tsp. sugar
1 tsp. salt
1 tsp. celery seed

Shred the cabbage. Place it in layers alternately with thinly sliced onion rings (one medium onion will do it). Top with sugar.

Then bring to a boil the vinegar, oil, 2 teaspoons sugar, salt and celery seed. When mixture boils, pour it over the cabbage while still hot. Cover and let stand 4-6 hours, then mix and serve or refrigerate for 2-3 days. Use airtight container. Keeps for 2-3 weeks.