1 head cabbage
2 med. onions
1 c. sugar
1 c. vinegar
1 tsp. salt
1 tsp. dry mustard
1 tsp. celery seed
1 c. Wesson salad oil

Cut cabbage and onions thin and place in casserole alternating layers. In small saucepan, combine sugar, vinegar, salt, dry mustard seed. Bring to boil. Turn off heat and add Wesson oil. Pour this mixture over the layered cabbage and onions. DO NOT TOSS OR MIX. Cover casserole and place in refrigerator for 24 hours.