1 c. vinegar
1 c. sugar
3/4 c. oil
1 tsp. celery seed
1 tsp. dry mustard
1 1/2 tsp. salt
1 lg. head cabbage
2 med. onions, thinly sliced

Chop cabbage. When using a blender, add water, blend, then drain. Boil first six ingredients just long enough to heat through. Put cabbage into a container with a tight fitting lid. Pour hot mixture over cabbage. Refrigerate 24 hours before serving. Stir occasionally. Makes 8-10 servings. Will keep 6 weeks.