1 c. vinegar
1/2 c. oil
1 tsp. dry mustard
1 tsp. dry celery seeds
1 tsp. salt
1/2 c. sugar
1 med. head cabbage
1 lg. onion

Shred cabbage and chop onion. Bring all other ingredients to a boil and pour over the cabbage and onion. Cover and refrigerate. Keeps well for a week or two.