**You will need 3 – 4 pounds of cleaned, cored and shredded cabbage for this recipe, so we usually start with a head of cabbage weighing about 5 pounds.

Ingredients:

•                  Cabbage, see note above**
• ¾ pound    Spanish Onion
•     ¾ cup    Sugar
•      1 cup    Carrots, slivered

Dressing:

•     ¾ cup    Vegetable Oil
•      1 cup    White Vinegar (5%)
•       1 tbs    Sugar
•    1½ tsp    Salt
•       1 tsp    Celery Seed, ground
•      ¼ tsp    Ground Mustard

Directions:

Clean, core and shred cabbage.
Slice onion thinly and cut slices into quarters.
Place both into a large bowl together with the carrots and sugar.

Combine all dressing ingredients in a sauce pan, bring to a boil and simmer for a couple of minutes.
Cool completely, pour over the cabbage and toss.

For best results, refrigerate at least for 6 to 8 hours stirring it occasionally.
Stir well before serving.