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Boil eggs for 10 minutes in boiling salted water.
Prepare the vinaigrette sauce (mix the oil, vinegar, mustard with a pinch of salt and pepper).
Finely chop the cabbage, pour the vinaigrette sauce on top, mix and set aside for 2-3 hours.
Then add the peeled apple and cut into pieces.
Stir and check for salt and pepper.
Garnish with chopped greens, eggs cut into 4 and crispy fried onions.
Serve plain or as a side dish to a meat dish, fish, etc.