1 lg. head cabbage, shredded (12 c.)
2 lg. onions, sliced thin (use 1 Spanish onion)
1 c. sugar
1 c. white vinegar
1 tsp. salt
1 tsp. celery seeds
1 tsp. dry mustard
1/4 tsp. pepper
1 c. oil (salad)
1/4 c. carrots, sliced

Alternate putting cabbage and onions in a large plastic bowl with cover. Cover top with thinly-sliced carrots arrange in any design desired. Combine sugar, vinegar, salt, celery seeds, mustard and pepper in a saucepan; bring to a boil. Remove from heat and add oil. Pour hot mixture over cabbage, onions and carrots; DO NOT STIR. Cover and refrigerate for 24 hours or longer, before serving. Turn covered container over for about 3 minutes before serving.