Slaw with Mustard Dressing

My Grandpa and Bill used to have this on Sunday afternoons with roast beef or pork.  I never got the recipe from him, but this is close.

1 small head cabbage, shredded or finely chopped
1 cup vinegar
1 cup sugar
1 teaspoon salt
2 teaspoons dry mustard
1 teaspoon celery seed
1/2 teaspoon tumeric
pepper to taste

Place chopped cabbage in a glass or plastic container with tight cover. In a sauce pan mix together all other ingredients. Place over medium heat and bring to a boil. Let cool slightly. Pour over slaw & cover tightly. Place in refrigerator overnight before serving. This recipe will keep for several days in the refrigerator.

Hints:

• This slaw tastes great with Barbeque sandwiches!