“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.”
READY IN:
8hrs
SERVES:
7-12
YIELD:
2 1/3 cups
UNITS:
US

Ingredients Nutrition

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].

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