1 lg. head cabbage, shredded
1 med. onion, thinly sliced
7/8 c. granulated sugar

FOR DRESSING:

1 c. water
3/4 c. vegetable oil
2 tsp. granulated sugar
1 tsp. salt
1 tsp. dry mustard
1 tsp. celery seeds

Place shredded cabbage in large bowl in alternate layers with sliced onion. Sprinkle sugar over layers.

For dressing: Combine vinegar, oil, sugar, salt, dry mustard and celery seeds in saucepan. Bring to a boil.

Pour boiling dressing over cabbage mixture and stir. Cover and let stand in refrigerator 4 to 6 hours or overnight. Mix well before serving.

This can be stored in refrigerator for 2 weeks.

Yield: 10 to 12 (1/2 cup) servings.