1 white cabbage, about 2 lbs. and very fresh
1 tbsp. flour
1 tbsp. sugar
1/2 tsp. dry mustard
1/4 c. vinegar
1/2 c. water
1 tbsp. oil
2 hard cooked eggs, optional
Salt and pepper

Quarter the cabbage and freshen it under cold water for about an hour. Drain and shred finely.

In a separate bowl, mix flour, sugar and mustard. Bring vinegar, water and oil to a boil and pour over the dry ingredients for the dressing.

Separately, mash egg yolks with a little of the dressing; add to the mixture and cool. Chop egg whites, add to cabbage. Pour dressing on, season with salt and pepper and serve. Serves six.