Tidewater Poppy Seed Slaw(12 Servings)

• 1 medium head green cabbage, shredded (about 8 c.)
• 1 large red onion, peeled and sliced thin
• 1 red bell pepper, cut into thin strips
• 1 yellow bell pepper, cut into thin strips
• 1 green bell pepper, cut into thin strips
• 2/3 c. sugar
• 3/4 c. vegetable oil
• 3/4 c. cider vinegar
• 3 Tbsp. poppy seed
• 1 Tbsp. salt
• 1 Tbsp. dry mustard
• 1/3 c. heavy cream

1. In large bowl, toss together the cabbage, onion, peppers and sugar.
2. In small saucepan, whisk together the oil, vinegar, dry mustard, poppy seed, salt, dry mustard and cream.
3. Bring to boil over medium-high heat, stirring constantly.
4. Simmer for 2 minutes. Pour hot dressing over cabbage mixture, tossing well. Refrigerate salad at least 12 hours to let flavors mellow.
5. Serve chilled on a bed of red cabbage leaves for contrast, if desired.

head green cabbage, red onion, red bell pepper, yellow bell pepper, green bell pepper, sugar, vegetable oil, cider vinegar, poppy seed, salt, mustard, heavy cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=480770 (may not work)