Cabbage Onion Salad

Yield: 8 cups

8 cups shredded cabbage (1 large head)
2 large onions, thinly sliced and separated in rings
1 cup sugar
1 cup vinegar
1 teaspoon salt
1 teaspoon celery seed
1 teaspoon dry mustard
1/4 teaspoon pepper
1 cup salad oil

Alternate layers of cabbage and onions in bowl, ending with onions.
Combine sugar, vinegar, salt, celery seed, dry mustard, and pepper in 2
quart saucepan. Bring to boil. Remove from heat; add salad oil. Drip the
hot mixture over cabbage and onions; do not stir. Cover and refrigerate 24
hours or longer before serving. Toss salad before serving.

Source: Farm Journals Best Ever Recipes

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