Ingredients
- 12 stewed calif
- 2 carrots (fresh)
- 2 sprigs parsley
- 1 head of cabbage (solid)
- 120 ml cream (heavy)
- 45 ml vinegar
- 45 ml mayonnaise
- 26 gr sugar
- 16 gr onion
- 3 gr salt
- 3 gr pepper (freshly ground)
- 2 gr celery seed
- 2 ml dry mustard
- 1 package pineapple (crushed)
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.
