"Crack" Slaw

1 medium head cabbage, cored and shredded
1 medium onion, finely chopped
1 C white sugar
1 C vinegar
1 tsp salt
1 tsp celery seed
1 tsp white sugar
1 tsp prepared mustard
1 T oil

In a large bowl, toss together the cabbage, onions, bell peppers, and sugar. Set aside a large saucepan for the vinegar, salt, celery seeds, mustard, and oil. Bring the saucepan's contents to a boil and let cook for three minutes. Once it has cooled completely, you can pour it over your slaw and toss to coat thoroughly. For the best possible flavor, refrigerate overnight.