1 large head cabbage
2 large onions, cut into rings
3/4 c. sugar

Shred whole head of cabbage. Separate onion rings. In a large glass bowl, put a layer of cabbage, layer of onion rings; sprinkle over this 3/4 cup sugar.

Dressing:

1 c. vinegar
1 tbsp. sugar
1/2 tsp. salt
1 tsp. prepared mustard
1 tsp. celery seed
1 c. salad oil

In a saucepan cook until boiling: vinegar, 1 tablespoon sugar, salt, prepared mustard and celery seed. Add to boiling mixture 1 cup salad oil. Mix and pour over cabbage immediately. Cover and refrigerate 24 hours before serving.

Serves 6 to 8.

Submitted by: Patricia Ferguson