1 (8 oz.) can grapefruit sections
1 c. sour cream
1 tsp. salt
1 tsp. mustard (dry)
1/2 head cabbage, shredded (4 to 5 c.)

Drain grapefruit sections. Mix 2 tablespoons grapefruit juice with sour cream, salt and mustard. Pour over cabbage; toss lightly. Add grapefruit sections; mix in lightly.

Yields 4 or 5 servings.