Sweet and Sour Red Cabbage Salad

1. 1

   About 1 1/2 hours before serving or early in day:

2. 2

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

3. 3

   Cut remaining cabbage into 1 inch pieces.

4. 4

   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.

5. 5

   Remove cabbage to large bowl.

6. 6

   Cover; refrigerate.

7. 7

   Prepare dressing: in blender at medium speed, blend sugar, poppy seeds, grated onion, salt, dry mustard, 13 cup salad oil, and 2 tablespoon cider vinegar until thoroughly mixed.

8. 8

   Dressing will be thick.

9. 9

   Remove stems from grapes.

10. 10

    Add grapes and dressing to chilled cabbage; toss gently to mix.

11. 11

    Line large bowl with reserved cabbage leaves; top with cabbage mixture.

* Per serving · 4 servings · Values may vary.

No additional tips available.