Apple Cabbage Coleslaw

3 cartons (16 oz. each) sour cream
1 cup sugar
2 tbsp. salt
1 tbsp. pepper
5 tsp. ground mustard
4 to 5 pounds unpeeled tart apples, julienned
� cup lemon juice
3 large heads cabbage (3 to 4 pounds each), shredded

In a large bowl, combine the first five ingredients; mix well. Cover and chill for at least 1 hour. Toss apples with lemon juice. Combine apples and cabbage; mix well. Just before serving, add dressing and toss to coat.

Yield: 90-95 (� cup) servings