This unconventional recipe for a cabbage and corned beef appetizer dip is delicious and perfect any time of year, although it is generally used near St. Patrick’s Day.
- 1 head cabbage
- 1 cup mayonnaise
- 3 tablespoons chopped parsley
- 2 teaspoons dried dill weed
- 1 1/2 cups chopped cooked corned beef
- 1/2 cup sour cream
Hollow out the center of the cabbage. Coarsely chop the removed pieces of cabbage and measure out 1 cup. Combine with remaining ingredients in a food processor or blender and process until blended, leaving a little texture for the spread. Spoon into the hollowed out cabbage and refrigerate until ready to serve. Serve with whole wheat and rye crackers.
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