Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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

Browse by categories