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1 large head cabbage, thinly
3 medium size onions, thinly

Alternate layers of each in China crockery or stainless
steel bowl.
2/3 c. sugar
1 Tbsp. prepared mustard (or
mustard seed/dry mustard)
1 Tbsp. celery seed
1 1/2 tsp. salt
1 c. white vinegar
Mix ingredients and let come to a heavy rolling boil for
2 minutes, stirring well, then add 3/4 cup Wesson or other oil.
Let come to boiling again and pour over cabbage and onions.
Cover and store in refrigerator. Will keep for days. (Thinly
sliced green peppers may also be added to layers.)

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