Italian Slaw - cooking recipe

Ingredients

1 medium head cabbage, shredded
1 large onion, chopped
3/4 c. sugar
1 tsp. dry mustard
1 c. vinegar
3/4 c. salad oil
1 tsp. salt
1 tsp. celery seed

Preparation

Combine cabbage and onion in bowl and top with sugar.
Bring to a boil vinegar, oil, salt, dry mustard, celery seed and 2 teaspoons sugar.
Pour over cabbage while hot.
Cover and let stand 4 to 6 hours, then drain off all juice.
Mix and serve. Store in refrigerator.
Slaw is better after 2 or 3 days. Will keep up to 3 weeks in refrigerator.