1 md Cabbage head

2 md Onions, sliced in thirds

1 c Sugar

3/4 c Oil

1/2 c Cider vinegar

1 T Salt

2 t Pepper

1 t Celery salt

1/4 t Dry mustard

In ceramic dish, layer shredded cabbage with onions. Sprinkle sugar over the layers. Whisk together and bring to boil the oil, vinegar, salt, pepper and other spices. Pour mixture over cabbage; seal tightly and refrigerate 24 hours. Mix well before serving. Optional: can add celery *seeds* and dash cayenne; substitute 3 bell peppers for one of the onions.