Finger foods Recipe

Fresh carrots, peeled and speared
celery, excess strings removed and speered
fresh zuccini, speered
yellow squash, speered
large red radishes, trimmed
califlour, clusters
broccoli clusters
Captain's crackers
1 large head of red or green cabbage

Cut the top 1/3 of the cabbage off and then slice a small amount off the bottom of the head to give it a flat surface to stand on,scoop out the center of the larger part of the cabbage leaving a 1/4 to 1/2 thick wall, being careful not to scoop a hole all the way through the bottom. ( reserve the top 1/3 and the scooped out cabbage to make a cole slaw if desired) place the cabbage bowl in the center of a large round serving dish and arrange the prepped veggies in stagering colors around the cabbage bowl and fill the bowl with a good quality ranch dip. Place the crackers in a serving dish next to the veggies.