Citrus'S Crab Coleslaw - cooking recipe

Ingredients

1 small head cabbage
1/2 c. mayonnaise
2 Tbsp. white wine vinegar
1/2 tsp. dried tarragon
2 Tbsp. ketchup
1 tsp. mustard
2 dashes hot pepper sauce
1/4 tsp. curry powder
1/4 tsp. pepper
1/2 lb. lump crabmeat, flaked
1/2 c. diced bell peppers (red, yellow and/or green for garnish)

Preparation

Bring a large pot of salted water to a boil.
Remove 6 large green outer leaves of the cabbage.
Plunge into water about 3 minutes.
Drain and rinse.
Pat dry.
Quarter and core cabbage and shred 1 packed cup.
Place in a medium bowl.
In a medium bowl, whisk together mayonnaise and vinegar until smooth.
Stir in the tarragon, ketchup, mustard, hot sauce, curry powder and pepper; add cabbage and toss.
Remove cores of the 6 large leaves; lay on flat surface with the stem ends facing you.
Fill each one with 1/4 cup of the crab mixture.
Roll up.
Cut each one into 4 pieces. Garnish with bell peppers.