24 Hour Cole Slaw - cooking recipe

Ingredients

3 lb. shredded cabbage
1 medium onion, shredded
7/8 c. sugar
1 c. white vinegar
1 tsp. salt
1 tsp. celery seed
1 tsp. mustard seed
7/8 c. salad oil (not olive oil)

Preparation

Toss cabbage, onion and sugar.
Let stand 10 to 15 minutes.
In small saucepan, mix vinegar, salt, celery seed and mustard seed. Bring to a boil, add salad oil and boil 1 minute.
Let cool 2 to 3 minutes, then pour over cabbage.
Toss to mix well.
Cover and refrigerate 24 hours.
Toss occasionally to mix.
Serves 6.