 |
Prep Time: 0 Minutes Cook Time: 480 Minutes |
Ready In: 480 Minutes Servings: 8 |
|
A dip in a cabbage bowl [or if you don't want the work just use your favorite bowl] From Seasoned with Love by the Priest Lake Community Church in Nordman Idaho by way of American's Best Hometown Recipes for 1993. Geri Urquhart Rein was the creator. Ingredients:
1 cup mayonnaise |
3/4 cup raisins |
1/2 cup sour cream |
1/4 cup chili sauce |
3 tablespoons finely chopped green onions |
1 tablespoon minced fresh parsley |
1 teaspoon curry powder |
1 teaspoon lemon juice |
1/2 teaspoon worcestershire sauce or 1/2 teaspoon vegetarian worcestershire sauce |
1/4 teaspoon salt |
1/8 teaspoon fresh ground pepper |
1 large red cabbage |
Directions:
1. Combine first 11 ingredients in bowl. Stir well then chill for at least 8 hours.
2. Trim cabbage core to form flat base. Fold back several of the outer leaves. Cut a crosswise slice from top of cabbage and remove about 1/4 of the head.
3. Lift out inner leaves to form a shell about 1 inch thick. [Save the leaves you removed for another dish] Spoon dip into cabbage.
4. Serve with fresh veggies.
5. Servings depends on how much other food you have.
6. It is lacto-ovo vegetarian if you use the Vegetarian Worcestershire sauce [the eggs comes from the mayo].
|
|