Overnight Slaw

1 large cabbage, about 2 3/4 pounds, cored and shredded
1 large onion, sliced and separated into rings
1 cup of vinegar
3/4 cup of vegetable oil
3 tablespoons of sugar
1 tablespoon of dry mustard
1 1/2 teaspoons of salt
1 1/2 teaspoons of celery seeds

Layer cabbage and onion in a large serving bowl.
Combine remaining ingredients in a small saucepan; bring to a boil.
Pour over vegetables. Cover and refrigerate overnight.
Toss lightly, and drain before serving.
8 servings