The Cabbage Egg Salad is a nostalgic recipe from my childhood. We set it aside for years and recently rediscovered it. It’s full of flavor, simple to prepare, and makes a great addition to any meal plan.
Cabbage Egg Salad Recipe:
This salad traditionally includes canned peas, but my family prefers it without. If you enjoy peas, add about 1 cup of drained canned peas. For the sausage, any frankfurter-style sausage works; in Europe I often use the “Alex” brand, or you can use chicken franks instead of pork. For this recipe I like Ballpark franks because their flavor blends well with the other ingredients.
Having a mandoline slicer and a small chopper will speed up prep and give an even, neat texture to the salad. I often use a Benriner mandolin to shred cabbage and a manual chopper to slice the sausage and eggs uniformly.
Cabbage Egg Salad Ingredients:
- Green cabbage (about 1.5 lb; use half a large head)
- Green onions (6–7)
- Ballpark franks (15–16 oz or 8 in a pack) — cooked
- Boiled eggs (8)
- Fresh dill (about 1 bunch; roughly 2 tablespoons chopped)
- Mayonnaise for dressing (I use Best Mayo Real)
- Salt to taste (optional)
How to Make Cabbage Egg Salad:
Cook the franks: Place franks in a medium pot and cover with cold water. Bring to a boil, then simmer on low for 2–3 minutes — avoid overcooking so they don’t split. Drain and let cool.
Boil the eggs: Cook eggs until hard-boiled, then cool and peel. (Use your preferred method for perfect hard-boiled eggs.)
1. Wash and pat dry green onions and dill. In a large bowl, shred half of a large green cabbage using a mandoline or a sharp knife.
2. Cut each frank in half, then slice into roughly 1/4″ pieces. Add the sliced franks to the bowl with the shredded cabbage.
3. Slice the cooled, peeled boiled eggs into 1/4″ pieces and add them to the bowl.
4. Finely chop 6–7 green onions and about 2 tablespoons of fresh dill, then add them to the mixture.
5. Gently combine all ingredients with a large spoon or tablespoon. Add mayonnaise to taste and season with salt if needed. Mix until ingredients are evenly coated.
Serve immediately or chill briefly before serving. If you plan to store the salad, keep it without mayonnaise for up to about 3 days in the refrigerator, as the eggs and sausage are delicate. If you add mayonnaise, it’s best to eat the salad the same day; consider dressing only the portion you’ll eat and add more dressing later if needed.
Related Salads:
- Olivye Salad (Ukrainian Potato Salad) — a classic Slavic holiday dish with cooked vegetables
- Cucumber Radish Salad — a simple, fresh summer salad
- Vinaigrette Salad (Vinegret) — a healthy salad of cooked root vegetables
Cabbage Egg Salad
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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 (about 2 tbsp chopped)
- mayonnaise, for dressing
- salt to taste, optional
Instructions
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Cook Franks: Place franks in a medium pot, cover with cold water, bring to a boil and simmer 2–3 minutes. Drain and cool. Boil eggs until hard-boiled and cool them before peeling.
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Wash and pat dry the green onions and dill. Shred half a large green cabbage into a large bowl.
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Cut cooled franks into 1/4″ slices and add to the cabbage. Slice the peeled boiled eggs into 1/4″ pieces and add them as well. Finely chop the green onions and dill and add to the bowl.
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Combine everything gently with a spoon. Add mayonnaise to taste and season with salt if desired. Serve immediately or chill briefly before serving.