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By Craig Claiborne
Mix the cabbage with the salt; let stand for fifteen minutes. Squeeze out water. Blanch the cabbage in a colander over steam for six minutes; drain.
Sauté the onions in the butter. Add cabbage and carrots and cook slowly for thirty minutes. Add the parsley and eggs and season with salt and pepper to taste. Cool before using.
© 1966 Craig Claiborne estate. All rights reserved.