1 c. sugar
1 c. apple cider vinegar
1 tsp. salt
1 tsp. celery seed
1 tsp. dry mustard
1/2 tsp. fresh ground pepper
1 medium to large cabbage, shredded
1 large sweet onion (1015 is good), thinly sliced and ringed

Put first 6 ingredients in a saucepan and bring to a full boil, stirring frequently. In a large bowl, layer cabbage and onions alternately, using 1/2 to 3/4-cup salad oil as you layer. Pour over HOT salad dressing; cover and let stand for an hour. Slightly fork-stir, cover tightly and refrigerate for several hours (24 is better). Fork-stir before serving. This will keep several days in fridge.