12 cups shredded cabbage
1 1/2 cups chopped onion
3/4 cup sugar
1 teaspoon salt
1 tablespoon prepared yellow mustard
1/2 teaspoon celery seeds
1 cup white vinegar
1/2 cup salad oil
Combine cabbage, onion and sugar in a large bowl; toss lightly.
Combine salt, mustard, celery seeds and vinegar in a 2 quart saucepan. Cook over medium heat, stirring occasionally, until mixture comes to a boil. Add oil, then bring back to a boil. Pour hot dressing over cabbage mixture. Do not stir.
Cover with plastic wrap. Let marinate 24 hours in refrigerator before serving.
Toss before serving.
Makes 16 to 18 servings.
Note: Can be stored up to 2 weeks in the refrigerator.
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