1 head of cabbage

4 T mayo
1 T yellow mustard
1 T white wine vinegar
1 t salt
1/2 t black pepper
1 t celery seed
1 t sugar
1/2 cup chopped onoins

Cut cabbage as finely as you can. A guillotine seems to work best (I use a Zyliss). Remove any large flat chunks, they should all look like matchsticks.

Whisk ingredients together, let stand for 10 minutes so the sugar and salt dissolve. Dump into the cabbage, mix with your hands.

Notes:

• It's better the next day. Even better the day after.
• Mrs. Rusty must have had small cabbages down there in Georgia. I use half a cabbage and have to increase the recipe by 50% for our huge Ontario cabbages.