2 c. water
1 c. vinegar
1 c. sugar
1 tsp. salt
1 tsp. celery seed
1 head, about 3 lbs., cabbage, finely shredded (about 16 c.)

Boil water and sugar together until a fine thread forms when syrup is dropped from a spoon, 230 degrees. Stir in vinegar, salt and celery seed. Cool completely. Pour over cabbage and let stand, covered in refrigerator. Coleslaw will keep 6 weeks. Makes 16 to 20 servings.