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.