| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits, Grains, Dairy |
California |
Salads, Fruits |
5 |
Servings |
INGREDIENTS
| 1 |
md |
Solid head of cabbage |
| 12 |
|
Stewed Calif. dried figs drained |
| 2 |
|
Fresh carrots |
| 2 |
tb |
Onion, grated |
| 2 |
|
Sprigs parsley |
| 1 |
ts |
Celery seed |
| 1 |
|
#1 can crushed pineapple, including syrup |
| 3 |
tb |
Mayonnaise |
| 2 |
tb |
Sugar |
| 1 |
ts |
Salt |
| 1 |
ts |
Freshly ground pepper |
| 1/2 |
ts |
Dry mustard |
| 3 |
tb |
Vinegar |
| 1/2 |
c |
Heavy cream; whipped |
INSTRUCTIONS
Wash the cabbage, remove blemished leaves. Cut stem at bottom to make
even base. Cut out center of cabbage. Scoop out all possible cabbage,
but retain a good shell that will not leak. Remove stems from figs. Then
put scooped-out cabbage, figs, carrots, onion, and parsley through food
grinder, using the coarse blade. Add all the remaining ingredients
EXCEPT the cream. Stir together lightly. Whip the cream and fold into
the salad. Spoon into cabbage shell, heaping high. Garnish with more
stewed figs and small lettuce leaves. Adjust seasoning to your own taste
if you wish. Serves 5 or 6.
Source: 48 Family Favorites with California Figs
Reprinted with the permission of The California Fig Advisory Board
Electronic format courtesy of Karen Mintzias
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/califfig.zip
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