3 lbs. cabbage, shredded
1 onion, chopped
1/2 cup sugar
1 bay leaf
3 cloves
7 peppercorns
1 cup white vinegar
1 Tbsp. salt
1 tsp. dry mustard
1 tsp. celery seed
3/4 cup vegetable oil
Rub sugar and onion into cabbage with your fingers.
Mix the rest of the ingredients together in a pot and bring to a boil. Pour the hot mixture over the cabbage. Mix well and let stand at room temperature until completely cool. Refrigerate.
This salad tastes better if made 2 to 3 days ahead.