1 very lg. cabbage
1 lg. onion
2 (8 oz.) pkgs. cream cheese
2 lbs. crabmeat (or if you cannot get fresh crabmeat, equal amounts of canned Demingo Crabmeat
1 1/2 tsp. salt
1/4 tsp. red pepper
2 tsp. Worcestershire sauce
1/2 tsp. black pepper
1 1/2 tsp. horseradish
1 1/2 c. mayonnaise

Slice off bottom of cabbage with sharp knife to be sure it sits level on a tray. Next with a sharp paring knife, hollow out cabbage, be sure not to go too close to outer edge.

Place onion in food processor, pour into mixing bowl. Next place cabbage which was scooped out of head into processor, pour in mixing bowl also. Mash cream cheese and place in mixing bowl. Add crabmeat and seasonings, then mayonnaise. Proceed to stuff into open cabbage shell.

Put black and Spanish olives on toothpicks, stick into cabbage shell also, small gerkin pickles and cubes of yellow cheese.

Place an assortment of crackers around the cabbage on try and small butter knives to spread crabmeat dip with.