Cabbage Rose Salad

Description
Makes 6 generous servings.

Ingredients

 * 1 medium head cabbage
 * 6 to 8 radishes, sliced
 * 1/2 cup chopped green pepper
 * 2 cups cooked rice, cooled
 * 1/2 cup grated Cheddar cheese
 * 1 6-ounce package ham luncheon meat, cut into julienne strips
 * 1 teaspoon celery seed
 * 2 teaspoons salt
 * 1/4 teaspoon ground black pepper
 * 1 16-ounce can crushed pineapple (drain; reserve juice)
 * 1 3-ounce package cream cheese (room temperature)
 * 1/4 cup mayonnaise

Directions
Choose a cabbage with full outer leaves. Wash cabbage. Carefully remove 4 or 5 outer leaves. Refrigerate. Shred remaining cabbage. Add radishes, green pepper, rice, cheese, luncheon meat, celery seed, salt, black pepper and pineapple. Blend cream cheese, mayonnaise and pineapple juice until smooth. Pour over vegetables; toss lightly. Chill. Arrange reserved cabbage leaves on platter to form a "bowl." Spoon rice mixture into cabbage "bowl."