1 large head cabbage
2 large onions
3/4 c. sugar
1 c. vinegar

Mix:

1 tbsp. sugar
1 tbsp. prepared mustard
1 1/2 tsp. salt
1 c. Wesson Oil
1 tsp. celery seed

Shred cabbage, slice onions in rounds, separate into rings. Into large bowl place cabbage and onions in layers. Sprinkle 3/4 c. sugar over cabbage lifting with fork to to to the bottom. In a pan mix vinegar, salt and sugar, mustard and celery seed. Bring to a boil. Add oil. Pour over cabbage and cover with weighted plate. Cover with plastic. Place in refrigerator for 24 hours. Excellent with fish and barbeque.