German Icebox Slaw - cooking recipe

Ingredients

1 medium head cabbage, shredded or chopped
1 onion, sliced thin (white or purple)
3/4 c. sugar
1 tsp. dry mustard
1 tsp. celery seed
2 Tbsp. sugar
1 Tbsp. salt
3/4 c. cooking oil
3/4 c. vinegar

Preparation

In a large bowl, alternate layers of shredded cabbage and onion rings.
In a saucepan, boil together remaining ingredients and pour over cabbage and onion mixture.
Let stand 4 to 8 hours in refrigerator before serving.
The slaw may be kept in the refrigerator as long as 3 weeks.