1 med. cabbage
1 lg. onion
1 c. sugar
1 c. apple cider vinegar
1/2 c. safflower oil
1 tbsp. salt
1 tbsp. sugar
1 tsp. celery seed
1 tsp. dry mustard

Shred cabbage and onion together; pour sugar over it. Mix lightly and set aside while preparing the brine. Mix in a pot the vinegar, oil, salt, sugar, celery seed and mustard; bring to boil and pour over cabbage. Stir well, cool and store in refrigerator. Keeps well for several days. Serves 6.