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Cabbage Salad

Yield 6 to 8 servings


  • 3 eggs
  • 1/4 cup plus 2 tablespoons vinegar
  • 1/8 teaspoon dry mustard
  • 1/4 cup butter or margarine, softened
  • 1 medium cabbage, shredded

How to Make It

  1. Combine eggs, vinegar, and mustard in top of double boiler; beat until frothy. Place over boiling water; cook until mixture thickens. Stir in butter; cool. Pour over cabbage and toss; chill thoroughly.

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