Buck Snort Slaw

Ingredients

• 1 head cabbage
• 1 large onion
• 1 c. sugar
• 1 c. vinegar
• 1 tsp. celery seed
• 1/2 c. oil
• 2 tsp. salt

Directions

1. Early in day (6 to 8 hours) ahead, cut up cabbage and place in bowl.
2. Slice onion and place on top of cabbage.
3. Mix together and heat:
4. sugar, vinegar, celery seed, oil and salt.
5. Heat until sugar dissolves.
6. Pour over cabbage; do not stir.
7. Cover and refrigerate.
8. Serve cold.