Shred medium head cabbage. Slice or chop 4 medium onions. Sprinkle ¾ cup over; mix well and let set. Bring to boil: 1 cup white vinegar, a cup oil, 2 tbsp sugar, 1 tsp salt, 1 tsp dry mustard, 1 tsp celery seed. Pour over cabbage while hot. Put in container and seal. Lasts for weeks.
