Home › Salads of Meat, Fish, Vegetables and Fruit › Cabbage Salad

Cabbage Salad

Chop cabbage to make three pints, add two tablespoons of sugar and one tablespoon of salt. Boil one cup of vinegar, add a heaping tablespoon of butter, then add slowly two well-beaten eggs, then the chopped cabbage. Stir well, remove from the fire and cool. If desired, one-half cup of sweet cream may be added. Serve with lettuce or in cups made from hollowed peppers, tomatoes or cooked beets.