Ingredients
2 medium heads red cabbage
1-1/2 C crumbled Roquefort
2 C fresh chopped parsley
½ C grainy Dijon mustard
3-1/2 C Hellman’s mayo
Directions
Remove outer cabbage leaves & reserve. Core & finely shred cabbage. In large bowl, add 1 C Roquefort & 1 C parsley with the cabbage. Toss well.
In separate bowl, combine mustard & mayo; add to cabbage & coat thoroughly. Line large glass bowl with reserved outer leaves. Add cabbage mixture. Chill 2 hours.
Just before serving, add remaining Roquefort and parsley to top of mixture as garnish.