Yield: 6 servings

Measure Ingredient
6 larges Red cabbage leaves -; (to 8)
2 bunches Young carrots
2 bunches Young purple carrots
6 larges Cucumbers
2 \N Green bell peppers
\N \N Extra-virgin olive oil
\N \N Coarse sea salt

Wipe cabbage leaves of grit with a damp cloth. Place the cabbage leaves on a wooden board or serving plate. Peel and trim carrots; cut in half lengthwise. Cut cucumbers into spears. Remove seeds from green peppers; cut into ½-inch strips. Arrange the vegetables on each leaf, using the cabbage leaves to cradle the vegetables. Serve with olive oil and salt for dipping. Makes 6 to 8 servings. Cuisine: "Italian" Source: "Martha Stewart Living Magazine, Jul/Aug 1997" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@..." Per serving: 50 Calories (kcal); trace Total Fat; (7% calories from fat); 2g Protein; 11g Carbohydrate; 0mg Cholesterol; 7mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2½ Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates

Recipe by: Martha Stewart

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