Shared by shareholders Anne and Jonathon Diamond

2 medium heads red cabbage                            1-½ cups crumbled Roquefort cheese

2 cups chopped fresh parsley                            ½ cup grainy Dijon mustard

3-½ cups mayonnaise

1.  Remove outer leaves from each head of cabbage and reserve.  Using a sharp knife, core the cabbages and finely shred them.  Place the shredded cabbage in a large mixing bowl.   Add 1 cup of the Roquefort and 1 cup of the parsley.  Toss to combine.

2.      Whisk the mustard and mayonnaise together in a small mixing bowl. Add to the shredded cabbage and toss to coat.

1.  Line a large serving bowl with the reserved cabbage leaves. Spoon the cabbage mixture into the leaves and garnish with the remaining Roquefort and parsley.  Refrigerate at least 2 hours before serving.

Makes 16 servings.