Cabbage In Cabbage
|Cabbage||1 Large (Preferably Savoy)|
|Mayonnaise||1 1⁄2 Cup (24 tbs) (Preferably Homemade)|
|Dairy sour cream||1 1⁄2 Cup (24 tbs)|
|Freshly ground black pepper||To Taste|
|Lemon juice||To Taste|
|Hot pepper sauce||To Taste|
|Sliced radishes||1 Tablespoon (For Garnish)|
|Olives||1 Tablespoon (For Garnish)|
|Hard cooked eggs||1 Tablespoon (For Garnish)|
With sharp knife and a sure eye, cut out center of large cabbage to form a shell large enough to accommodate about 6 cups of salad.
Put in plastic bag and chill.
Finely shred small cabbage and section removed from large cabbage.
Mix with enough mayonnaise and sour cream to make a creamy salad.
Season to taste with salt, pepper, lemon juice and hot pepper sauce.
Allow to mellow in refrigerator 1 1/2 to 2 hours.
Just before serving, fill cabbage and garnish with remaining ingredients.
Makes 8 to 10 servings.