1 cabbage, thinly sliced
1/2 c. onion, thinly sliced
1/2 c. sugar
1/2 c. white wine vinegar
1/3 c. corn oil
1 tbsp. sugar
1/2 tsp. dry mustard
1/2 tsp. celery seed
1/2 tbsp. salt

Layer cabbage, onions and sugar in bowl; set aside. Bring remaining ingredients to a boil and pour over cabbage mixture. Cover and refrigerate. Toss before serving. Yield: 4 to 6 servings.