1 lg. head red cabbage, thinly sliced
1 lg. white onion, thinly sliced
3/4 c. sugar, or to taste
1 c. white wine vinegar
1 1/2 tsp. salt
1 tsp. celery seeds
1 tsp. dijon mustard
1 c. oil

Combine red cabbage and onion in large bowl. Stir in sugar and set aside to melt flavors.

Combine vinegar, salt, celery seeds, oil and mustard in saucepan. Bring to a boil. Remove from heat and pour over cabbage mixture. Chill 4 hours in refrigerator; stir often. May be prepared 2 days in advance. Serves 8 to 12.