Red Cabbage and Roquefort

Red Cabbage and Roquefort

This is from The Open House Cookbook by Sarah Leah Chase. It is simple and really good, excellent for having with sandwiches and other picnic fare. It makes alot and everyone seems to look forward to having the leftovers. It is definitely better the second day… so this is perfect for making ahead!

2 medium heads of red cabbage
1 1/2 cups crumbled roquefort cheese (use any blue cheese you like) – I use 12 oz. crumbled
1 cup chopped fresh parsley
3 1/2 cups Hellman’s mayonnaise ( 1 large jar)
1/2 cup grainy mustard

1. Remove the outer leaves from each head of cabbage. Using a sharp knife, core the cabbages and finely shred them. Place in a very large bowl. Add 1 c. roquefort and 2/3 c. parsley. Toss to combine.
2. In a separate bowl, mix together the mayonnaise and mustard. Add to cabbage mixture and toss to coat thoroughly.
3. Top with remaining blue cheese and parsley.
4. Refrigerate for at least 2 hours before serving.

Makes about 16 servings.

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