1 lg. head cabbage, shredded
4 lg. red onions, sliced thin & separated
1/2 c. sugar
1 c. vinegar
1 tsp. salt
1 tsp. dry mustard
1 tsp. celery seed
1/4 tsp. pepper
1 c. salad oil

Alternate layers of cabbage and onions. Combine other ingredients; boil and drip over cabbage and onions. Refrigerate. Keeps for weeks. Makes 12 servings.