1 cup cider vinegar
3/4 cup vegetable oil
1 teaspoon dry mustard
1 teaspoon celery seed
1 teaspoon salt
1 head purple cabbage thinly sliced
1 white onion thinly sliced
In a medium saucepan, combine 2 teaspoons of sugar, cider vinegar, vegetable oil, dry mustard, celery seed and salt; heat to boiling. Set aside to cool.
In a large, plastic container with a tight-fitting lid, alternate layers of cabbage and onion, to make 6 layers. Sprinkle remaining sugar evenly over each layer.
Pour cooled dressing over the top. Cover and marinate in the refrigerator for 6 to 8 hours, turning container over every so often to distribute dressing. Serve cold.
Makes 6 servings.