whole head cabbage
2 large onions
1/4 c. sugar
1 c. vinegar
1 c. oil
1 tbsp. sugar
1 tsp. celery salt
1 tsp. prepared mustard

Shred the cabbage. Shred the onions and separate the rings. In a large glass bowl, put a layer of cabbage, layer of onions and 1/4 cup sugar, then second layer of cabbage, second layer of onions and 1/4 cup sugar. Make third layer the same way. Now, in a pot, put the vinegar, oil, 1 tablespoon sugar, celery salt and prepared mustard. Bring to a boil. Pour all vinegar solution over cabbage. Cover. Toss after couple mix and let sit in the refrigerator until next day. (Has to always be made the day before.)