Red Cabbage Coleslaw - cooking recipe

Ingredients

1 lb red cabbage, shredded
1 small onion, chopped or slivered
2 1/2 teaspoons salt
1/2 cup vegetable oil
3/4 cup sugar
3/4 cup white vinegar

Preparation

Place cabbage in a large heat-resistent bowl with onion and salt.
Mix well.
In a small saucepan, bring oil, sugar and vinegar to a boil.
Pour over cabbage.
Do not Stir.
Weight cabbage down with a plate while cooling.
When cooled, cover tightly (I use a French canning jar) and refrigerate-at least overnight.
This will keep for several weeks in the refrigerator.