Recipe: Polish Red Cabbage Salad with Eggs (Salatka z Czerwonej Kapusty)

POLISH RED CABBAGE SALAD WITH EGGS
(SALATKA Z CZERWONEJ KAPUSTY)

"This is crisper than purchased red cabbage salad, and the apple is a lovely touch. If you want the egg whites to turn completely pink, bury them whole in the prepared cabbage, then slice just before serving."

1 medium head red cabbage, shredded (about 8 cups)
1 medium onion, cut in strips
2 medium tart apples, peeled, grated
Juice of 1 lemon
2 tablespoons olive oil
1/2 teaspoon sugar
Salt and freshly ground pepper
Parsley sprigs
2 hard-cooked eggs, cut in wedges

In a large saucepan, boil enough salted water to cover cabbage. Drop cabbage into boiling water and cook 5 minutes over medium-high heat. Drain; let cool.

Place cabbage in a large salad bowl. Add onion, apples, lemon juice and oil; toss. Season with sugar and salt and pepper to taste; toss. Arrange parsley around edge of bowl. Place egg wedges around salad. Cover and refrigerate.

Makes 12 servings (Salad keeps well; recipe may be halved.)
From: A recipe tribute to Libby Strauss, Linda Cicero, The Miami Herald, May 25, 2006
Source: Polish Cooking by Marianna Olszewska Heberle (HP Books, 1985)