1 cup mayonnaise
3 Tbsp. chopped parsley
2 teaspoon dried dill weed
1-1/2 cups chopped cooked corned beef
1/2 cup sour cream
Hollow out the center of the cabbage. Coarsely chop the removed pieces of cabbage and measure out 1 cup. Combine with remaining ingredients in a food processor or blender and process until blended. You want some texture to remain in the spread. Spoon into the hollowed out cabbage and refrigerate until ready to serve. Serve with whole wheat and rye crackers.
Makes 12 servings.