3/4 c. sugar
3/4 c. vinegar
1 c. oil
head of cabbage
salt and pepper
celery seed

Shred cabbage. Season to taste with salt, pepper and celery seed. Boil sugar, vinegar and oil. Pour over cabbage while hot. Cover tightly and refrigerate. Best made the day before serving. It will keep in refrigerator 2 weeks or more.