Cabbage Salad

Cabbage Salad:

4 lb. cabbage, shredded
4 c. sliced onions
1/4 c. sugar
1tsp. dry mustard
3/4 c. vinegar
1/4 c. canola oil
1 tsp celery seed
1 tsp. salt
1/2 c. concentrated frozen apple
juice

In a bowl, alternate layers of cabbage
and onions. Sprinkle sugar over
cabbage and onions. Set aside.

In a saucepan over medium high heat,
combine all remaining ingredients and
bring to a boil. Pour hot liquid over
cabbage mixture. Cover and refrigerate.
This will keep for at least 2 weeks and is
best after 2 or 3 days.