1 med. head cabbage
1 med. lg. onion
1 c. sugar
1 c. vinegar
2/3 c. salad oil
2 tbsp. sugar
1 tsp. dry mustard
1 tsp. celery seed
1 tbsp. salt

Shred (fine) cabbage. Mix finely sliced onion with cabbage in large bowl. Top mixture with 1 cup sugar.

Bring to boil vinegar, salad oil, sugar, dry mustard, celery seed and salt. Pour over cabbage immediately. Cover tightly with foil. Let stand 4 to 6 hours. Mix and serve or store in refrigerator (1/2 gallon jar with lid or foil secured). Better after third day. Will keep 2 to 3 weeks in refrigerator.