Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

----------------SOURCE: SUNSET MAGAZINE, DEC---------------------
The red and green of 1/2 c Chopped sweet pickles
-pimiento and pickle fleck 2 T Water
-this shredded cabbage 2 T Sugar
-salad, 1/4 t Salt
Over which you pour a 1/8 t Paprika
-heated dressing with an 1/8 t Dry mustard
-especially fine flavor. 2 T Olive oil or other salad oil
1 md Sized cabbage 2 ea Eggs, slightly beaten
1 cn (4 oz) pimiento 1/2 c Whipping cream

Finely shred the cabbage and cut the pimiento into thin strips;
combine in a bowl with the chopped sweet pickles. In a saucepan
combine the vinegar, water, sugar, salt, paprika, mustard, and salad
oil. Heat to the boiling point. In a bowl, mix the eggs with the
cream. Slowly stir the hot mixture into the eggs and cream, then
return the entire mixture to the pan. Place over low heat and cook
stirring constantly, until slightly thickened. Pour, while still hot,
over the cabbage mixture. Toss all the ingredients together lightly
and serve immediately while still warm. Makes 6 to 8 servings.

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