German Sweet and Sour Cabbage

Place shredded cabbage in a nonreactive bowl and sprinkle it with some of the sugar.

Combine vinegar, oil, celery seed, remaining sugar, salt, mustard, and pepper in a saucepan.

Bring the dressing to a full boil, stirring until the sugar dissolves.

Pour the hot dressing over the cabbage and toss thoroughly.

Cover and chill overnight so the cabbage stays crisp while absorbing the sweet-sour flavor.

Serve cold with ham, pork, or a buffet supper.