June 15, 2007, Newsletter Issue #157: Cabbage Cups
Tip of the Week
Creating cups from green or red cabbage to hold dips or crudite makes for a different, yet inexpensive presentation.
Cut a thin slice off the root end of the cabbage so it will be upright.
Using a small, sharp knife, hollow out the center of the cabbage to desired size and depth.
Smooth the cut out cavity by scraping with the side of a metal spoon. Fill as desired.
The cabbage cups can be placed on a glass plate or directly on the buffet table.
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