1 (2 1/2 to 3 pound) head cabbage
1 large onion, minced
1 large green onion, minced
1 small red bell pepper, minced
4 stalks celery, sliced thin
1/2 cup vegetable oil
1 bay leaf
2 tablespoons flour
1/2 cup granulated sugar
1 cup water
1 1/4 cups white vinegar
1 teaspoon Worcestershire sauce
1/2 teaspoon white pepper
1/2 teaspoon dry mustard
1/2 teaspoon garlic powder
1/4 teaspoon cayenne pepper

Place first 5 ingredients in a large salad bowl and mix well.

In a saucepan, heat oil and bay leaf and stir in the flour, but do not let it brown. Add sugar and water, stirring until thickened. Pour in the vinegar and spices and stir until the sauce is thick. Cool to lukewarm and pour over the slaw. Toss and mix well. Chill and serve cold. If a hotter slaw is desired, add more cayenne.

Serves 6.

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