Cut the root from the bottom of the cabbage head, to make it easier to pull apart the leaves. Set aside 2 of the most “bowl-like” leaves for stuffing, and finely chop up 1 cup of red cabbage from the remaining leaves. Wash the cabbage leaves and chopped cabbage, and set aside. In a bowl, combine the chopped cabbage with the rest of the salad ingredients. Prepare the dressing in a separate bowl. Then add to the salad Stuff the cabbage bowls with the salad mixture. Garnish with the radishes.