6 to 8 pounds cabbage

3/4 pound cheese 2 cups cucumber pickle

1 tablespoon salt 2 teaspoons paprika 1 can pimento, chopped

Choose crisp, solid heads of cabbage. Cut in quarters, and lay in salted ice water for an hour or more; drain, chop coarsely. Chop pickles and pimentos, and break or chop cheese. Just before serving, mix ingredients well, and garnish with pimento cut in any desired shape. Serve with French Dressing, if for dinner; Mayonnaise, if for luncheon.