1 (8 oz.) carton sour cream
1 c. mayonnaise
1/2 c. chopped fresh parsley
3 tbsp. minced fresh chives
1 tsp. lemon juice
1/4 tsp. salt
1 clove garlic, minced
1 lg. red cabbage
Chopped fresh parsley
Snow peas

Combine first 7 ingredients; mix well. Chill thoroughly. Trim core end of cabbage to form a flat base. Fold back several outer leaves of cabbage. Cut a crosswise slice from the top, making it wide enough to remove about a fourth of the head; then cut and lift out the inner leaves from the cabbage to form a shell about 1" thick. A grapefruit knife works well to hollow out the cabbage.

Spoon dip into the cavity of cabbage and sprinkle with a little parsley. Depending on the size of the cabbage, you may need to double the dip recipe. Serve with snow peas.