1 lg. cabbage, shredded
2 lg. Bermuda onions, sliced
7/8 c. sugar
1 c. vinegar
3/4 c. salad oil
1 tbsp. salt
2 tsp. sugar
1 tsp. dry mustard
1 tsp. celery seed

Shred cabbage and slice onions and place in layers. Sprinkle each layer with sugar. Put in covered plastic container. Mix rest of ingredients in saucepan and bring to a rolling boil. Cook for 3 minutes. Then pour mixture over cabbage. Cover tightly and refrigerate at once. After 4 hours, take out and stir well. Cover again and return to refrigerator. Will keep in refrigerator several weeks.