1 tbsp. butter
2 tbsp. all purpose flour
2 tbsp. sugar
1/4 tsp. ground black pepper
2 tbsp. Dijon mustard
1 1/2 c. chicken broth
1/3 c. white wine vinegar
8 c. shredded red or green cabbage
1/2 c. chopped red onion

In medium saucepan, over medium heat, melt butter. Blend in flour. Cook 1 minute. Add sugar, pepper, mustard and chicken broth, cook until mixture thickens and boils. Stir in vinegar. Cover, refrigerate 1 hour.

In large bowl, mix together cabbage and onion. Pour dressing over salad, tossing to coat well. Refrigerate at least 1 hour to blend flavors. Makes about 9 cups.