1 1/2 c. diary sour cream
2 egg yolks
2 tbsp. lemon juice
3 tbsp. prepared horseradish, drained
1/4 tsp. paprika
1 tsp. sugar
1 tsp. salt
2 qt. (2 lb.) finely shredded green cabbage
1 c. cubed, unpared, tart red apple

Mix sour cream and egg yolks in medium bowl. Add rest of ingredients, except cabbage and apple, mix well. Pour dressing over cabbage and apple, toss until well coated. Refrigerate at least 30 minutes. Makes 6 to 8 servings.