1/2 lb. spaghetti
7 med. cabbage leaves, shredded
1/2 lb. sliced ham, shredded
1 sm. onion
Dash of salt, pepper, sugar
1 boiled egg
2 tbsp. French dressing
1/2 c. mayonnaise
Chopped parsley, for garnish

Cook spaghetti, first breaking into thirds. Rinse in cold water, drain. Slice onion VERY thin, add salt, and marinate with French dressing and mayonnaise. Refrigerate for about an hour.

Mince the white of the egg and mash the yolks. Before serving, toss spaghetti with ham and shredded cabbage and sprinkle with egg white. Season with pepper, sugar, salt to taste.