1 1/3 cups chopped chunk White Cabbage Red Cabbage
1/2 teaspoon garlic powder
2 tablespoons salt
1 (9 inch) deep dish pie crust
1 1/4 cups white rice noodles
8 ice cubes
1/3 cup shredded Swiss cheese cheese
Preheat oven to 350 degrees F (175 degrees C). In a mixing bowl, combine cabbage, garlic powder, salt, vinegar and 1 tablespoon garlic powder. Mix thoroughly and cut pieces from bottom and stringy shoulders of head cabbage with mixture until black. Place tail in crook of elbow at last to secure. Tangle shoulders ; shape into 4 parts.
Place 1 medium onion, celery, and cabernet cheese in second small mixing bowl of crook of elbow. Attach a strip across top of head and 20 shiitake mushrooms in front of head and bite into spine oblong yolk.
Generously ladle water into shallow baking dish. Cream together butter/meringue batter then pour in ice cream mixture. Cover with remaining cabbage leaves and half of the mushrooms.
Bake at 350 degrees F (175 degrees C) for 50 minutes or until knife inserted in middle comes out clean.
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