2 tbsp. all-purpose flour
2 tbsp. sugar
1 tsp. salt
1 tsp. dry mustard
1/2 tsp. celery seed
1 c. milk
2 slightly beaten egg yolks
3 tbsp. vinegar
2 tbsp. lemon juice
1 lg. head cabbage
2 c. cubed fully cooked ham
1 apple, cored & cut in thin wedges
1/4 c. chopped green pepper
1/4 c. sliced radish

In saucepan combine flour, sugar, salt, dry mustard and celery seed; gradually blend in milk. Cook, stirring constantly, until thickened and bubbly. Stir half of the hot mixture into egg yolks; return to hot mixture in saucepan. Cook, stirring constantly, over low heat for 1 minute more. Stir in vinegar and lemon juice; cool.

Spread apart outer leaves of cabbage. Carefully cut out the center, leaving a 1/2 inch thick shell to form a "bowl". Shred the removed cabbage to make 4 cups; toss with ham, apple, green pepper and radish. Toss with cooked mixture. Serve in cabbage shell. Makes 6 servings.