Categories: Salads, Fruits 
      Yield: 5 servings 
  
      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