Ruby Cole Slaw - cooking recipe

Ingredients

1 head purple cabbage
1 large red onion, sliced thin
3/4 cup granulated sugar
1 tablespoon granulated sugar
1 cup cider vinegar
1 1/2 teaspoons salt
2 teaspoons celery seeds
1 teaspoon dry mustard
1 1/2 cups vegetable oil

Preparation

Slice the cabbage to a medium thickness. Alternate layers of cabbage and onion in a bowl. Pour 3/4 C sugar over the vegetables and set aside.
In a small pot bring to a boil 1 T sugar, vinegar, salt, celery seed and mustard. Add the vegetable oil and again bring to a boil.
Pour over the vegetables. Cover and refrigerate while hot for 3 hours. Toss and refrigerate 1 hour more.