Total Time
20mins
Prep 20 mins
Cook 0 mins

This is a good way to use up all those hard boiled eggs from Easter! It's really good. Got this from my mother in law about 30 years ago and forgot I had it, but made it recently and everyone loved it.

Ingredients Nutrition

  • 12 head cabbage, i use part green cabbage and part savoy cabbage
  • 6 eggs, hard boiled
  • 12 cup sugar
  • 1 teaspoon salt
  • 1 teaspoon mustard (I usually use a strong dijon mustard)
  • 2 teaspoons melted oleo (can use liquid "I can't believe it's not butter)
  • 14 cup vinegar (I use salad vinegar)
  • 14 teaspoon pepper

Directions

  1. Cut the cabbage into several parts, and wash it well.
  2. Remove wilted or tough leaves.
  3. Cut out the core and chop fine with a sharp knife.
  4. Cook the eggs hard.
  5. Chop them very fine.
  6. Put cabbage into a salad bowl and add the chopped eggs, and toss and fold lightly.
  7. Mix the sugar, salt, pepper, mustard, and vinegar together.
  8. Pour over the cabbage and eggs.
  9. Toss well.
  10. Refridgerate overnight.

Reviews

(2)
Most Helpful

Very good and quite a change from any salad I've had before! Thanks for posting! Made for I Recommend Tag Game.

Color Guard Mom March 21, 2009

Really enjoyed this salad! I halved the recipe and it came out great. A very simple salad and pretty too, with a nice combination of textures and flavors - thanks for sharing!

loof May 12, 2008

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