|Savoy cabbage||1 Large|
|Gruyere cheese||12 Ounce, cut into thin strips|
|Red apples||1 Pound, cored and chopped|
|Prepared mustard||2 Tablespoon|
|Freshly ground black pepper||To Taste|
Wash the cabbage well. Curl back the outer leaves, cut around the base of the heart and scoop out the heart, leaving a 'bowl'. Finely shred the cabbage heart and put in a bowl with the cheese and apples. Combine the mayonnaise with the mustard, sugar and seasoning and toss the salad in this dressing until the ingredients are well coated. Serve in the scooped-out cabbage 'bowl'.