1 lg. head cabbage
1 lg. onion
1 c. vinegar
3/4 c. salad oil
1 tbsp. salt
1 tsp. celery seed
1 tsp. dry mustard
3/4 c. sugar
2 tsp. sugar

Shred cabbage into long strips, slice onion thin. Combine cabbage, onion and 3/4 cup sugar. Let stand 5 to 10 minutes.

Combine vinegar, oil, salt, celery seed, mustard and 2 teaspoons sugar in a saucepan. Bring to a boil. Pour over cabbage mixture, mix well. Seal tight, store in refrigerator for 24 hours. Stays fresh for about 1 week.