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 Recipe:
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:
- Green cabbage (about 1.5 lb, not more)
- Green onions
- Ballpark franks (8 in a pack) – cooked
- Boiled eggs
- Fresh dill
- Mayo for dressing (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 (Every Time)”
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.
Check Similar Salads Here:
- Olivye Salad (Ukrainian Potato Salad) – cooked vegetables, a Slavic family favorite for holidays especially
- Cucumber Radish Salad – the easiest fresh salad and a summer-must
- Vinaigrette Salad (Vinegret – Винегрет) – cooked root vegetables; so easy and healthy

Cabbage Egg Salad
Ingredients
- 1/2 large green cabbage, (about 1.5 lb)
- 6-7 green onions
- 1 15-16 oz Ballpark franks, (8 in a pack – cooked)
- 8 boiled eggs
- 1 bunch fresh dill (2 tablespoons chopped)
- mayo, for dressing (I use Best Mayo Real)
- salt to taste, optional
Instructions
- Cook Franks: In a medium pot, place franks and cover with cold water. Bring to a boil and cook 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”
- Boil eggs, according to my 'how-to' recipe here: Boiled Eggs.
- 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 2 tbsp 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.
Mike says:
I made it with some modifications. Green bell pepper in place of the onions, 4 tsp dried dill weed, Ranch dressing instead of mayo, and I threw in a cup of shredded cheddar cheese. It was very good. Thank you Olga.
Olga in the Kitchen says:
Thank you for sharing that with us, Mike! I’m happy to hear you enjoyed this recipe!
Belinda says:
This salad is so delicious by itself. We like to enjoy without bread, sometimes with mashed potatoes. It got a salad and meat in-one and tastes delicious for 3 days. Just amazing!
Olga in the Kitchen says:
Thank you for sharing that with us, Belinda! I’m glad you’re enjoying this recipe 🙂
Olya says:
Love the flavors of this salad. Reminds me a bit of Olivye Salad. So yummy 😋
Olga in the Kitchen says:
Thanks Olya, I totally agree with you! 🙂
Maryna says:
Made this salad over the weekend. Oh my!! It was amazing! My family couldn’t stop eating it! So good! Thank you for another awesome recipe!!
Olga in the Kitchen says:
Aww..thanks! It really is good!:)