• To begin, gather all your ingredients so that you have them within easy reach.

Prepare the Ingredients

• Using a food processor or a large knife and cutting board, finely shred the cabbage. You should have approximately 9-10 cups.
• Mince the onion. If you are using a food processor for this job, go ahead and include all the onion juice in the recipe.
• Place the shredded cabbage and minced onion in a large bowl. Stir in 1/2 cup granulated sugar, mixing well. Set aside.

Make the Vinegar Sauce

• Using a small saucepan, combine the apple cider vinegar, vegetable oil, yellow mustard, 2 tablespoons granulated sugar, celery seed, kosher salt, and black pepper. Whisk together until incorporated. Heat on medium high and bring to a rolling boil.
• Pour the hot vinegar sauce over the prepared cabbage and onion mixture. Stir together until combined.
• Transfer to a container. Cover and refrigerate for 4-8 hours before serving. This cabbage salad will keep in the refrigerator for 2-3 weeks. Serves 8-10 people.