1 head cabbage, sliced thin
1 large sweet white onion, chopped fine
1 c. sugar
1 c. vegetable oil
1 c. white vinegar
1 tsp. celery seed
1/2 tsp. black pepper
1 tsp. salt

Layer cabbage and onion in large bowl. Pour sugar on top and do not stir. In a small sauce pan, combine vegetable oil, vinegar, celery seed, pepper and salt; bring to a boil. Pour hot mixture over cabbage and again, do not stir. Let stand 1 hour, then cover tightly and refrigerate overnight. Stir before serving. This keep up to 2 weeks in the refrigerator.