INGREDIENTS

INSTRUCTIONS

~ or green cabbage, with outer leaves attached (if available) ** - or
red cabbage leaves *** - rice vinegar and 1 tablespoon sugar may be
substituted =======================================================
============== === 1. Carefully remove 4-6 outer leaves from head
cabbage. Rinse these and red savoy kale leaves; drain, wrap in  towels,
and enclose in a plastic bag. To crisp, chill at least 30  minutes or
up until next day. 2. Rinse and drain head cabbage. Trim a  thin slice
from stem end so cabbage sits steadily upright. Slice 1/2"
horizontally from cabbage top. Using a grapefruit knife, cut out
center of cabbage, leaving a wall about 1/2" thick. Finely shred
trimmed cabbage; discard core. 3. In a bowl, mix shredded savoy with
red cabbage. If made ahead, wrap cabbage shell and shredded cabbage
airtight and chill up until next day. 4. Cook bacon in an 8-10"  frying
pan over medium-high heat until brown and crisp, about 3  minutes.
Crumble and drain on towels. Add vinegar and pepper to warm  drippings
in pan. 5. Mix bacon and warm dressing with shredded  cabbage. Gently
pull cabbage shell to open bowl slightly; set on a  platter and
surround with reserved green and red cabbage leaves.  Mound salad into
cabbage bowl.  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 89
Calories From Fat: 63
Total Fat: 8.6g
Cholesterol: 12.9mg
Sodium: 159.3mg
Potassium: 137.1mg
Carbohydrates: 5.9g
Fiber: <1g
Sugar: <1g
Protein: 2.2g