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.
- 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.