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1 medium head cabbage,
coarsely grated
1 small onion, shredded
1/2 c. sugar
1 tsp. sugar
1/2 tsp. salt
1/2 tsp. dry mustard (or
prepared mustard)
1/2 tsp. celery seed
1/2 c. oil
1/2 c. vinegar

In a large bowl, combine cabbage and onion; cover with
1/2 cup sugar. Put in refrigerator. In a saucepan, combine 1
teaspoon sugar, salt, mustard, celery seed, oil and vinegar.
Bring to a boil. Pour over shredded cabbage. Let stand at
least 4 hours before serving. Good for 4 to 5 days.

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