1 medium head of cabbage, shredded or chopped
1 medium onion
3/4 c. sugar
1 c. vinegar, white
3/4 c. canola oil
1 tsp. salt
1/2 tsp. celery seed, or less
1 tsp. mustard seed
2 tbsp. sugar

Put shredded/chopped cabbage and onion in a large bowl, mix the 3/4 c. sugar into the cabbage mixture.

Bring to a boil the vinegar, 2 tsp. sugar, oil, salt, celery seed, and mustard seeds.

Pour over cabbage and let cool. Put into refrigerated for 4 to 6 hours.

Will keep up to 2 weeks in refrigerator.