1 lg. head cabbage, cut in pieces
1 lg. onion, cut in pieces
1 1/4 c. sugar
1 c. white vinegar
1 tsp. salt
1 tsp. celery seed
1 tbsp. dry mustard
3/4 c. salad oil

Water chop cabbage and onion; drain. Put remainder of ingredients into blender and beat until well mixed. Pour into small saucepan and cook over medium heat for 5 minutes. Pour over cabbage and onions and allow to set for 3 hours. Stir and refrigerate. Will keep 5 to 6 weeks if refrigerated. Yield: about 12 servings.

Put ingredients (separately) in blender. Set at grind and turn on for ONE cycle...AFTER YOU COVER ingredients with water!