- 1 small approximately 1/2-pound [227-g] cabbage
- 1 [12-ounce / 340-mL] can pineapple chunks
- 3 ounces [85 g] cream cheese
- 1 tablespoon [15 mL] finely chopped chives
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- Remove outer leaves of cabbage then well rinse cabbage under cold running water.
- Pat dry then finely mince cabbage leaves into a glass bowl.
- Drain pineapple chunks reserving syrup separately.
- Add pineapple chunks to minced cabbage.
- Refrigerate for 30 minutes.
- Into a small bowl, using a wooden spatula or a fork, cream cream cheese until soft and smooth.
- Beating, mix in 3 tablespoons [45 mL] of reserved pineapple juice.
- Beat until smooth and creamy.
- Just before serving, well mix cream cheese mixture into cabbage and pineapple mixture.
- Serve, sprinkled with finely chopped chives.
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