1 md Solid head of cabbage
12 Stewed Calif. dried figs
— drained 2 Fresh carrots
2 tb Onion, grated
2 Sprigs parsley
1 ts Celery seed
1 #1 can crushed pineapple,
— including syrup 3 tb Mayonnaise
2 tb Sugar
1 ts Salt
1 ts Freshly ground pepper
1/2 ts Dry mustard
3 tb Vinegar
1/2 c Heavy cream; whipped
Wash the cabbage, remove blemished leaves. Cut stem at bottom to make even base. Cut out center of cabbage. Scoop out all possible cabbage, but retain a good shell that will not leak. Remove stems from figs. Then put scooped-out cabbage, figs, carrots, onion, and parsley through food grinder, using the coarse blade. Add all the remaining ingredients EXCEPT the cream. Stir together lightly. Whip the cream and fold into the salad. Spoon into cabbage shell, heaping high. Garnish with more stewed figs and small lettuce leaves. Adjust seasoning to your own taste if you wish. Serves 5 or 6. Source: 48 Family Favorites with California Figs Reprinted with the permission of The California Fig Advisory Board Electronic format courtesy of Karen Mintzias