CSA member Mary Griffin

1 head cabbage, shredded and chopped
1 large onion
1-2 Tbsp. sugar or splenda
¾ cup vinegar
½ cup salad oil
1 Tbsp. salt
1 tsp dry mustard
1 tsp celery seed
1 carrot, shredded
1-2 medium tomatoes diced

Layer cabbage and onion in a bowl. Sprinkle 1-2 Tbsp. sugar or splenda on top. Add shredded carrots. Boil together vinegar, oil, salt, dry mustard, celery seed and sugar or splenda. Pour hot mixture over cabbage. Cover and refrigerate. Before serving blend in the diced tomatoes. Will keep for several weeks.