1 head cabbage, shredded (12 cups)
2 large red onions, thin sliced and separate in rings
1 c. sugar
1 c. vinegar
1 tsp. salt
1 tsp. celery seed
1 tsp. dry mustard
1/4 tsp. pepper
1 c. salad oil

Alternate cabbage and onion in bowl, with onion for top layer. Combine sugar, vinegar, salt, celery seed, mustard and pepper in saucepan. Bring to a boil. Remove from heat and add oil.

Drip hot mixture over cabbage and onions, do not stir. Cover and refrigerate 24 hours or longer before serving.