Contributed by (Recipe adapted from “Big Oven” at www.bigoven.com)

Ingredients

1/2 C slivered Red bell pepper
1/2 C slivered Green bell pepper
1 1/2 lb Savoy cabbage
1/2 C finely chopped Parsley
1/2 C thinly sliced Green onions

Yogurt Apple Dressing

1/2 C plain lowfat Yogurt
1 Tbs Apple juice, frozen
Salt

Instructions

Prepare cabbage: Discard any bruised or yellowed leaves. Use a sharp knife to cut cabbage in half lengthwise. Remove core from each half. Save the outer leaves for serving; package and refrigerate until needed. Place cut sides down and, starting at the leafy end, slice each half into paper-thin shreds. In a large bowl, mix cabbage, peppers, parsley, and onion. For dressing, stir ingredients together and pour dressing over cabbage mixture; mix lightly. Cover and refrigerate 30 minutes to 3 hours to blend flavors. Serve on a bed of the savoys outer leaves.

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