Recipe - Cabbage Bowl Salad

1 lg Head cabbage
3 cup Diced cooked potatoes
small Onion, grated or finely
chopped
4 Hard cooked eggs, chopped
1 One half teaspoon Salt
One fourth teaspoon Ground pepper
One half cup Reduced French dressing
One fourth cup Reduced fat Mayonnaise or
salad dressing
Chopped parsley

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 68

Posted to JEWISHFOOD digest V96 #77

Date: Wed, 13 Nov 1996 15:43:47 0500

From: LeiG@aol.com