| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | French | 1 | Servings | |
INGREDIENTS
| 1 | lg | Head cabbage |
| 3 | c | Diced cooked potatoes |
| sm | Onion, grated or finely chopped | |
| 4 | Hard cooked eggs, chopped | |
| 1 1/2 | ts | Salt |
| 1/4 | ts | Ground pepper |
| 1/2 | c | Reduced French dressing |
| 1/4 | c | Reduced fat Mayonnaise or salad dressing |
| Chopped parsley |
INSTRUCTIONS
from: Marye Dahnke's Salad book Hollow out the center of the cabbage, leaving a half inch to 1 inch shell. Shred the removed cabbage. cut the shell, simulating petals, so that it will open like a flower. Place in salted ice water and chill several hours. Drain well. Combine 2 cups shredded cabbage with the potaotes, onions, eggs (save a little to garnish the top of salad, Pickle, salt and pepper. Add the French dressing mayonnaise or salad dressing, which have been combined, and toss lightly. Heap the salad in the center of the cabbage shell and sprinkle with the remaining chopped egg. Sprinkle the cabbage petasl with chopped Parsley serves 6-8 Posted to JEWISH-FOOD digest V96 #77 Date: Wed, 13 Nov 1996 15:43:47 -0500 From: LeiG@aol.com
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