One 1 1/2-pound head red cabbage, cored and shredded
1/2 cup thinly sliced scallions
1/2 cup shredded carrots
In a small saucepan, combine the milk, garlic and jalapeño and simmer over low heat for 5 minutes. Pour off the milk. Cover the garlic and jalapeño with the cream and simmer over low heat until the garlic andjalapeño are tender, about 8 minutes. Let cool to room temperature.
Remove the jalapeño from the cream and scrape out the seeds. In a blender, puree the jalapeño with the garlic, cream and mayonnaise until smooth. Scrape the mixture into a bowl and whisk in the vinegar and honey. Season the dressing generously with salt and pepper.
Just before serving, in a very large bowl, toss the napa and red cabbages with the scallions and carrots. Add the dressing, toss to coat and serve.