This recipe was cut out of a newspaper. The name and date of the newspaper is unknown. The submitter to the paper was Mrs C M Fesperman.
1 Cabbage, shredded
2 onions
1 cup sugar
1/2 cup vinegar
3/4 cup corn oil
1 tablespoon mustard
1 tablespoon celery seed
1 tablespoon salt
Shred or grate cabbage. Peel onions and slice.
Combine sugar, vinegar, corn oil, mustard, celery seed. Bring to a boil. Remove from heat and cool.
Alternate layers of cabbage and onions.
Pour mixture over cabbage and store in a covered container in refrigerator for 3 days before serving.