Sweet & Sour Red Cabbage Salad

Directions

About 1½ hours before serving or early in day:

Remove large outer leaves from cabbage; reserve for garnish later.

Cut remaining cabbage into 1 inch pieces.

In 12 inch skillet over high heat, in 3 tablespoons hot salad oil, cook red cabbage and 2 tablespoons cider vinegar 5 minutes, stirring constantly.

Remove cabbage to large bowl.

Cover; refrigerate.

Prepare dressing: in blender at medium speed, blend sugar, poppy seeds, grated onion, salt, dry mustard, ⅓ cup salad oil, and 2 tablespoon cider vinegar until thoroughly mixed.

Dressing will be thick.

Remove stems from grapes.

Add grapes and dressing to chilled cabbage; toss gently to mix. Line large bowl with reserved cabbage leaves; top with cabbage mixture.