1 med. sized head red cabbage (about 2 lb.)
Salad oil
Cider vinegar
3 tbsp. sugar
1 tsp. poppy seeds
1 tsp. grated onion
1/2 tsp. salt
1/2 tsp. dry mustard
1 lg. seedless green grapes

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

1. Remove large outer leaves from cabbage; reserve for garnish later. Cut remaining cabbage into 1 inch pieces.

2. 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 cabbage to large bowl. Cover; refrigerate.

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

4. Remove stems from grapes. Add grapes and dressing to chilled cabbage; toss gently to mix. Line large bowl with reserved cabbage leaves; top with cabbage mixture. Makes 8 accompaniment servings.