Sweet & Sour Red Cabbage Salad

 

 

1 medium head red cabbage (about 2 lb.)

Salad oil

Cider vinegar

 

3 tbsp. sugar

1 tsp. poppy seeds

1 tsp. minced onion

1/2 tsp. salt

1/2 tsp. dry mustard

 

1 bunch seedless green grapes

-or-

golden raisins, chopped walnuts, crumbled blue cheese and sliced red onion

 

 

About 1 1/2 hours before serving or even the night before, 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 cooked cabbage to large bowl.  Cover; refrigerate 1 1/2 hours to overnight. 

 

Prepare dressing: in blender at medium speed, blend sugar, poppy seeds, onion, salt, dry mustard, 1/3 cup salad oil, and 2 tablespoons cider vinegar until thoroughly mixed.  Dressing will be thick.

 

Add dressing and grapes or other toppings to chilled cabbage; toss gently.  Line large bowl with reserved cabbage leaves; top with cabbage mixture.  Makes 8 side servings.