Cabbage Rose Salad

Recipe Description

Makes 6 generous servings.


  • 1 medium head cabbage
  • 6 to 8 radishes, sliced
  • 1/2 cup chopped green bell pepper|green pepper
  • 2 cups cooked rice, cooled
  • 1/2 cup grated Cheddar Cheese
  • 1 6-ounce package Ham luncheon meat, cut into julienne strips
  • 1 teaspoon celery seed
  • 2 teaspoons salt
  • 1/4 teaspoon ground black pepper
  • 1 16-ounce can crushed pineapple (drain; reserve juice)
  • 1 3-ounce package cream cheese (room temperature)
  • 1/4 cup Mayonnaise


Choose a cabbage with full outer leaves. Wash cabbage. Carefully remove 4 or 5 outer leaves. Refrigerate. Shred remaining cabbage. Add radishes, green bell pepper|green pepper, rice, Cheese, luncheon meat, celery seed, salt, black pepper and pineapple. Blend cream cheese, Mayonnaise and pineapple juice until smooth. Pour over vegetables; toss lightly. Chill. Arrange reserved cabbage leaves on platter to form a "bowl." Spoon rice mixture into cabbage "bowl."
This article uses material from the "Cabbage Rose Salad" article on the Recipes wiki at Wikia and is licensed under the Creative Commons Attribution-Share Alike License