Hot Slaw - cooking recipe

Ingredients

1 large firm head cabbage
1 medium onion
1/2 c. vinegar (more, if desired)
3/4 c. sugar
1 1/2 tsp. salt
1 tsp. celery salt
1 tsp. prepared mustard
1 c. Mazola, olive or Wesson oil

Preparation

Shred cabbage.
Place in large crock in layers, first one of cabbage and then onion until both are used up.
Cover with sugar. Make dressing of vinegar, salt, celery salt, mustard and oil. Bring to a boil.
Pour sauce while hot over cabbage and place in refrigerator for 3 hours.
Remove and toss.
Return to refrigerator.
Keeps indefinitely.