Home › Salads › Cabbage Salad (Two quarts finely-chopped)

Cabbage Salad (Two quarts finely-chopped)

Two quarts finely-chopped cabbage, two level table-spoons salt, two of white sugar, one of black pepper, and a heaping one of ground mustard; rub yolks of four hard-boiled eggs until smooth, add half cup butter, slightly warmed; mix thoroughly with the cabbage, and add tea-cup good vinegar; serve with whites of the eggs sliced and placed on the salad. -Mrs. Col. Hawkins.