Three Week Cole Slaw - cooking recipe

Ingredients

1 large head cabbage
2 large onions
1 1/2 c. sugar
1 c. vinegar
1 Tbsp. celery seed
1 Tbsp. dry mustard
1 Tbsp. salt
3/4 c. salad oil

Preparation

Shred or chop cabbage.
Shred or chop onions and leave on top of cabbage (do not stir).
Bring to a boil other ingredients and pour over cabbage and onions.
Do not stir.
Refrigerate 4 hours. Stir and serve.
Can be kept up to 3 weeks in refrigerator.