Shred 1 medium head of cabbage. Place in bowl alternating with thin slices of onion. Top with 7/8 cup sugar.

Boil:

1 c. vinegar
2 tbsp. sugar
1 tsp. celery seed
3/4 c. oil
1 tsp. salt
1 tsp. dry mustard

Pour mixture over cabbage while hot. Let set with cover on 4-6 hours, then mix and serve. This slaw will keep for 2-3 weeks.