Buck Snort Slaw - cooking recipe

Ingredients

1 head cabbage
1 large onion
1 c. sugar
1 c. vinegar
1 tsp. celery seed
1/2 c. oil
2 tsp. salt

Preparation

Early in day (6 to 8 hours) ahead, cut up cabbage and place in bowl.
Slice onion and place on top of cabbage.
Mix together and heat:
sugar, vinegar, celery seed, oil and salt.
Heat until sugar dissolves.
Pour over cabbage; do not stir.
Cover and refrigerate.
Serve cold.