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

Shred head of cabbage and thinly slice and separate onion. Pour 1 cup of sugar over vegetables. Boil remaining ingredients and pour over vegetables. Drain, saving liquid. Reboil liquid and pour over vegetables, again. Store in sealed container in refrigerate. Wait at least 24 hours before serving. Will keep up to a month. Drain to serve.