**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.
- Cabbage, see note above**
- ¾ pound Spanish Onion
- ¾ cup Sugar
- 1 cup Carrots, slivered
- ¾ cup Vegetable Oil
- 1 cup White Vinegar (5%)
- 1 tbs Sugar
- 1½ tsp Salt
- 1 tsp Celery Seed, ground
- ¼ tsp Ground Mustard
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.