1 head cabbage, shred with a knife
1 lg. red onion, slice thin, making rings
1 c. sugar
1 c. vinegar
1 tsp. salt
1 tsp. celery seed
1 tsp. dry mustard
1/4 tsp. pepper

Bring last 6 ingredients to a boil. Take off stove then add 1 cup salad oil. Pour this mixture over the shredded cabbage and red onion. Do not stir. Cover and refrigerate for 24 hours.