Large head cabbage, shredded
2 onions, chopped
1 small can pineapple tid bits, drained
salt and pepper to taste
3/4 cups sugar
1 teaspoon celery seeds
1 teaspoon prepared mustard
1 cup salad oil
11/2 cups vinegar
Sprinkle cabbage and onion with salt and pepper. Bring the sugar, celery seed, mustard and vinegar to a boil. Boil for 1 minute, add the salad oil. Put the cabbage in a large bowl, pour mixture over the cabbage and onion mixture, cover the bowl and refrigerate for 24 hours before using. This will stay crisp for about 1 week.