1 lg. head of cabbage, finely shredded
1 med. onion, finely chopped
1 c. sugar
1 tsp. celery seeds
1/2 tsp. salt
1 sm. jar pimentos
1 c. vinegar
1 tsp. dry mustard
1/2 c. parsley, chopped
1/2 c. salad oil

Heat sugar, vinegar and spices to boil; add salad oil slowly and mix. Pour boiling hot mixture over shredded cabbage and chopped onion. Pack in glass jar, when cool refrigerate. Will keep 10 days to 2 weeks. Serves 8.