1 average head cabbage
4 lg. onions
1 c. sugar
1 tsp. salt
1 tsp. celery seeds
1 tsp. dry mustard
1/4 tsp. pepper
1 c. white vinegar
1 c. salad oil

Shred cabbage; separate onions into rings, alternate cabbage and onions into layers. Bring other ingredients to a boil except oil. Remove from heat; pour oil over salad and then pour heated mixture over salad. DO NOT MIX. Refrigerate. Will last for days and can be made several days ahead if needed.