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20 minutes
Prep: 20 minutes
198 calories per serving view nutrition facts
5 servings
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| 1 | medium | cabbage head | |
| 12 | each | figs | stewed, dried, drained |
| 2 | each | carrots | |
| 2 | tablespoons | onion | grated |
| 2 | each | parsley sprigs | |
| 1 | teaspoon | celery seeds | |
| 1 | can | pineapple, canned, crushed | including syrup |
| 3 | tablespoons | mayonnaise | |
| 2 | tablespoons | sugar | |
| 1 | teaspoon | salt | |
| 1 | teaspoon | black pepper | freshly ground |
| 1/2 | teaspoon | dry mustard | |
| 3 | tablespoons | vinegar | |
| 1/2 | cup | heavy whipping cream | whipped |
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.
| % Daily Value* | |
| Total Fat 8.0g | 12% |
| Saturated Fat 3.0g | 16% |
| Trans Fat 0.0g | |
| Cholesterol 19mg | 6% |
| Sodium 555mg | 23% |
| Total Carbohydrate 34.0g | 11% |
| Dietary Fiber 4.0g | 18% |
| Sugars 26.0g | |
| Protein 2.0g | 3% |
| Vitamin A | 89% | Vitamin C | 7% | |
| Calcium | 7% | Iron | 5% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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Pink peppercorns are not peppercorns. Common black pepper comes from black peppercorns, which along with green and white peppercorns, are all...
I love it, I added some cranberries, my friends told me it was the best yogurt that they had ever tasted! Thanks for it!
A delightful gourmet recipe brought to you by Real Food Direct
