Sweet and Sour Red Cabbage Salad

• 2 pounds red cabbage about 1 medium
• 1 x olive oil as needed
• 1 x apple cider vinegar as needed
• 3 tablespoons sugar
• 1 teaspoon poppy seed
• 1 teaspoon onions grated
• 1/2 teaspoon salt
• 1/2 teaspoon dry mustard
• 1 cup grapes, seedless green

1. About 1 1/2 hours before serving or early in day:
2. Remove large outer leaves from cabbage; reserve for garnish later.
3. Cut remaining cabbage into 1 inch pieces.
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. Remove cabbage to large bowl.
6. Cover; refrigerate.
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. Dressing will be thick.
9. Remove stems from grapes.
10. Add grapes and dressing to chilled cabbage; toss gently to mix.
11. Line large bowl with reserved cabbage leaves; top with cabbage mixture.

red cabbage, olive oil, apple cider vinegar, sugar, poppy seed, onions, salt, dry mustard, grapes

Taken from recipeland.com/recipe/v/sweet-sour-red-cabbage-salad-48995 (may not work)