November 6, 2017

Cabbage Egg Salad

The Cabbage Egg Salad is an oldie from my childhood. We kind of forgot about it for years and then recently reunited with it again. It’s rich in flavor and just another easy salad recipe to go onto the menu!

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Cabbage Egg Salad: rich salad combo of green cabbage, sausage, eggs and greens dressed into mayo. | olgainthekitchen.com

Originally this salad also contains canned peas, but in my family we are not pea lovers, so I always eliminate them. If you like peas, then I say go for it and add like 1 cup of canned peas. As for the sausage part, you can use a sausage brand called “Alex” from European store or even chicken instead pork. Now, even though I try to stick to mostly organic foods, but for this salad I like to use the Ballpark brand; I like how the taste of these franks just blend in with the rest ingredients.

You’ll also be needing the Benriner Mandolin and Chop Wizard, which probably most of you already have or if you don’t then I highly suggest you get them; these both items help A LOT in the kitchen when it comes to salads. Your salads will always look neat and all pieces will be similar in size.

Cabbage Egg Salad Ingredients:

  •  1/2 large green cabbage (about 1.5 lb, not more)
  • 6-7 green onions
  • 1 15-16 oz Ballpark franks (8 in a pack) – cooked*
  • 8 boiled eggs**
  • 1 pack dill (0.66 oz)
  • mayo for dressing to taste (I use Best Mayo Real)
  • salt to taste (optional)

How to Make Cabbage Egg Salad:

*To cook franks: In a medium pot, place franks and cover with cold water. Bring to a boil and let boil on low for 2-3 minutes (don’t overcook so they don’t break on sides). Dispose water and let cool.

**Boil eggs according to one of my posts “Perfect Hard –Boiled Eggs

1. Wash and paper towel pat dry onions and dill. In a large bowl, shred 1/2 large green cabbage onto a Benriner Bandolin. Then, cut franks into half, slice into 1/4″ thick pieces and put through the Chop Wizard; add into bowl with cabbage. Peel and slice cooled 8 boiled eggs into 1/4″ thick pieces and also put through the Chop Wizard; add to the salad. Finely chop 6-7 green onions and 1 pack dill. Combine all ingredients together and stir with help of tablespoon (works the best). Dress salad into mayo to taste and add salt if needed to taste. Serve and Enjoy!!!

This salad can be refrigerated for approximately 3 days without mayo as the eggs and sausage are both very delicate to last for many many days. If you added mayo already, I would not recommend eating it next day. Dress into mayo just the amount you need now, and then do more if needed.

If you make this recipe, tag @olgainthekitchen on Instagram and hashtag it #olgainthekitchen or by clicking on social icons on top of this page.

Cabbage Egg Salad

5 from 2 votes
Servings: 8 -10
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Cabbage Egg Salad: rich salad combo of green cabbage, sausage, eggs and greens dressed into mayo.

Ingredients

  • 1/2 large green cabbage about 1.5 lb, not more
  • 6-7 green onions
  • 1 15-16 oz Ballpark franks 8 in a pack – cooked*
  • 8 boiled eggs**
  • 1 pack dill 0.66 oz
  • mayo for dressing to taste I use Best Mayo Real
  • salt to taste optional

Instructions

  1. *To cook franks: In a medium pot, place franks and cover with cold water. Bring to boil and let boil on low for 2-3 minutes (don’t overcook so they don’t break on sides). Dispose water and let cool. **Boil eggs according to one of my posts “Perfect Hard –Boiled Eggs”
  2. Wash and paper towel pat dry onions and dill. In a large bowl, shred 1/2 large green cabbage onto a Benriner Bandolin. Then, cut franks into half, slice into 1/4″ thick pieces and put through the Chop Wizard; add into bowl with cabbage. Peel and slice cooled 8 boiled eggs into 1/4″ thick pieces and also put through the Chop Wizard; add to the salad. Finely chop 6-7 green onions and 1 pack dill. Combine all ingredients together and stir with help of tablespoon (works the best). Dress salad into mayo to taste and add salt if needed to taste. Serve and Enjoy!!!
Author: Olga in the Kitchen

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