Church Cabbage Salad - cooking recipe

Ingredients

3 lb. cabbage, shredded
1 chopped onion
1 c. water
3/4 c. vinegar (white)
1 c. sugar
1 tsp. celery seed
1/2 tsp. turmeric
1 tsp. mustard seed
1 tsp. whole allspice

Preparation

Boil, then simmer 15 minutes.
Pour over cabbage.
Will keep for several weeks in refrigerator.