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| Red-Cabbage-and- Roquefort Slaw |
| (ADAPTED FROM "NANTUCKET OPEN-HOUSE COOKBOOK," BY SARAH LEAH CHASE) |
| 2 medium heads red cabbage |
| 2 cups finely chopped fresh parsley (about 4 bunches) |
| 11/2 cups crumbled Roquefort cheese (about 8 ounces) |
| 31/2 cups mayonnaise (Hellmani@s) |
| 1. Remove a few outer leaves of the cabbages, rinse, dry and use to line a large serving bowl. |
| Quarter and core cabbages; cut wedges crosswise into thin shreds. Place in a large bowl with I I/, |
| cups parsley and I cup cheese. |
| '). Combine mayonnaise and mustard in a medium bowl and whisk until blended. Pour into |
| cabbage mixture and toss to coat. Sprinkle with remaining cheese and parsley. Cover and |
| refrigerate at least 2 hours before serving. |
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