1, 4 lb. cabbage

3 lg. onions

3/4 c. sugar

1 ½ c. white vinegar

1 t. salt

1 T. sugar

2 T. dry mustard

1 ½ t. celery seeds

1 ½ c. salad oil

1 lb. Louisiana crawfish tailmeat

Dill weed & paprika

Shred cabbage into a large container. Top with the onions sliced into thin rings and sprinkle with 3/4 c. sugar. Combine vinegar, salt, sugar, mustard and celery seed and bring to a boil. Add the salad oil and pour over cabbage mixture while hot. Toss in crawfish. Cover and refrigerate overnight. Stir well before serving and garnish with dill weed and paprika. Serves 20.